Dill Pickled Asparagus

Submitted by Samantha in Ut

"Warning these are addictive!!"

 

• Ready In: 50mins
• Ingredients: 9
• Yields: 6 pints
• Serves: 48

ingredients

• 2721.55 g fresh asparagus
• 3 large garlic cloves, halved
• 29.57 ml dill seeds
• 29.57 ml mustard seeds
• 36 peppercorns
• 1892.0 ml water
• 591.47 ml white vinegar
• 118.29 ml sugar
• 44.37 ml canning salt

directions

1. Wash, drain and trim asparagus; cut into 4-1/2-in. spears. Discard ends or save.
2. for another use. Place asparagus in a large container; cover with ice water.
3. In each of six 1-pint jars, place half of a garlic clove, 1 teaspoon dill seed,.
4. 1 teaspoon mustard seed and six peppercorns.
5. In a Dutch oven, bring the water, vinegar, sugar and salt to a boil. Drain asparagus; pack in jars to within 1/2 inches of top. Ladle boiling liquid over asparagus, leaving 1/4-in. headspace. Adjust caps. Process for 20 minutes in a boiling-water bath. Remove jars to wire racks to cool completely.