Pickled Asparagus

1. 1

   DIRECTIONS.

2. 2

   In a saucepan over medium heat, combine the vinegar, salt, garlic, mustard seed, dill seed and onion rings.

3. 3

   Bring to a boil, and boil for 15 minute.

4. 4

   Pack the asparagus spears, tips up, in the hot jars leaving 1/2 of space from the rim.

5. 5

   Tuck one dill sprig into each jar, and sprinkle in 1/4 teaspoon of red pepper flakes.

6. 6

   Pour hot pickling liquid into the jars, filling to within 1/4 inch of the rim.

7. 7

   Wipe rims with a clean damp cloth, and seal with lids.

8. 8

   Process in a boiling water bath for 10 minutes.

9. 9

   Cool to room temperature.

10. 10

    Check seals when cool by pressing the center of the lid.

11. 11

    It should not move.

12. 12

    Label and date; store in a cool dark place.

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    If any jars have not sealed properly, refrigerate and eat within two weeks.

* Per serving · 4 servings · Values may vary.

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