Pickled Asparagus

A pickled asparagus with more sugar than most and a bit of kick. From my local newspaper.

• Ready In: 40 mins
• Serves: 2
• Yields: 2 quarts

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