By Tessie2


2 servings 2 quarts 40 min 20 min prep
Change to: quarts US Metric
3 lbs asparagus, ends trimmed
3 tablespoons pickling salt
1 tablespoon mustard seeds
2 teaspoons dill, chopped
1 teaspoon dill seeds
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


Cut asparagus into lengths 1 inch shorter than your 1 quart jars.
Blanch asparagus in boiling water and 1 Tbsp of the salt for 2 minutes.
Remove from boiling water and plunge immediately into ice water for a minute, then drain.
Pack asparagus tightly into hot, sterilized 1 quart jars, tips facing down.
Bring remaining ingredients to a boil.
Pour brine over asparagus to within 1/2 inch of the top of the jar.
Seal jars.
Process in a hot water bath for 20 minutes.