Pickled Asparagus

Ingredients

• 30 asparagus spears
• 1/3 cup coarse salt
• 3 1/2 cups cold water
• 1/2 cup distilled white vinegar
• 3 garlic cloves
• 1 teaspoon mustard seeds
• 1 1/2 teaspoons dill seeds
• 1 white onion, sliced into rings
• 1/2 teaspoon chili pepper flakes
• 2 sprigs fresh dill

Directions

1. 1

   DIRECTIONS.

2. 2

   In a saucepan over medium heat, combine the vinegar, salt, garlic, mustard seed, dill seed and onion rings. Bring to a boil, and boil for 15 minute.

3. 3

   Pack the asparagus spears, tips up, in the hot jars leaving 1/2 of space from the rim. Tuck one dill sprig into each jar, and sprinkle in 1/4 teaspoon of red pepper flakes. Pour hot pickling liquid into the jars, filling to within 1/4 inch of the rim. Wipe rims with a clean damp cloth, and seal with lids. Process in a boiling water bath for 10 minutes.

4. 4

   Cool to room temperature. Check seals when cool by pressing the center of the lid. It should not move. Label and date; store in a cool dark place. If any jars have not sealed properly, refrigerate and eat within two weeks.