Pickled Asparagus

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Divide the garlic, allspice, peppercorns, coriander, mace or nutmeg, and pepper flakes (if you're using them) among 5,12-ounce jelly jars.
  • Pack the asparagus vertically in the jars, tips down or up.
  • In a nonreactive saucepan, bring to a boil the vinegar, water, salt, and sugar, stirring to dissolve the salt and sugar.
  • Pour the hot liquid over the asparagus, leaving 1/2 inch headspace.
  • Close the jars with hot two-piece caps.
  • Process the jars for 10 minutes in a boiling-water bath, or pasteurize the jars for 30 minutes in water heated to 180° to 185° F.
  • Store the cooled jars in a cool, dry, dark place for at least 3 weeks before eating the asparagus.
Advertisement