Pickled Asparagus

Ingredients

• 3 lbs asparagus, ends trimmed
• 3 tablespoons pickling salt
• 1 tablespoon mustard seeds
• 2 teaspoons dill, chopped
• 1 teaspoon dill seed
• 1 teaspoon crushed red pepper flakes
• 4 garlic cloves, crushed
• 2 1/2 cups white vinegar
• 2/3 cup sugar
• 2 1/2 cups water

Directions

1. 1

   Cut asparagus into lengths 1 inch shorter than your 1 quart jars.

2. 2

   Blanch asparagus in boiling water and 1 Tbsp of the salt for 2 minutes.

3. 3

   Remove from boiling water and plunge immediately into ice water for a minute, then drain.

4. 4

   Pack asparagus tightly into hot, sterilized 1 quart jars, tips facing down.

5. 5

   Bring remaining ingredients to a boil.

6. 6

   Pour brine over asparagus to within 1/2 inch of the top of the jar.

7. 7

   Seal jars.

8. 8

   Process in a hot water bath for 20 minutes.