Pickled Asparagus

Step 1

Trim the cut end of the asparagus spears.

Step 2

Place asparagus in a large bowl with ⅓ cup salt, and cover with water. Let stand in salt water while preparing the brine.

Step 3

In a saucepan over medium heat, combine the vinegar, sugar, 1 teaspoon of salt, mustard seed, dill weed, onion slices and 1 head garlic cloves (peeled).

Step 4

Bring brine mixture to a boil, and boil for one-two minute.

Step 5

Turn down to a simmer.

Step 6

Drain salted water from asparagus, and add asparagus to the sauce pan with the brine mixture

Step 7

Simmer for 4-6 minutes until asparagus turns a dull shade of green.

Step 8

Using tongs, remove asparagus from mixture and place in two pint size wide mouth jars tip side up.

Step 9

Tuck one dill sprig and half a head of peeled garlic cloves into each jar, and sprinkle in ¼ teaspoon of red pepper flakes.

Step 10

Pour hot pickling liquid into the jars, filling to within ¼" of the rim.

Step 11

Close the jar with an airtight lid, and place in the refrigerator for at least 3 hours to cool, use within 2 weeks.