Ingredients
30 asparagus spears
110 g coarse salt
1.9 L cold water
400 ml distilled white vinegar
160 g sugar
1 white onion, sliced into rings
1.5 tsp dill seed
1 tsp coarse salt
1 tsp mustard seed
2 sprigs fresh dill
0.5 tsp chili pepper flakes
Directions
Step 1
Trim the asparagus spears and cut them into 3-inch lengths. Place in a large bowl with 110 g of salt. Cover with water and let stand for 2 hours. Then, drain, rinse, and pat dry.
Step 2
Sterilize two pint-sized wide mouth jars in simmering water for 5 minutes.
Step 3
In a saucepan over medium heat, combine vinegar, sugar, onion, dill seed, 1 tsp salt, and mustard seed. Bring to a boil and simmer for one minute.
Step 4
Pack the asparagus spears, tips up, in the hot jars, leaving 1/2 inch of space from the rim. Add one dill sprig to each jar and sprinkle in 1/4 tsp of red pepper flakes. Pour the hot pickling liquid into the jars, filling to within 1/4 inch of the rim. Wipe the rims, seal with lids, and place in a large stockpot with a rack on the bottom. Fill halfway with water and bring to a boil. Lower jars into the boiling water, cover, and process for 10 minutes.
Step 5
Cool the jars to room temperature. Check the seals and store in a cool, dark place. Refrigerate any jars that haven't sealed properly and consume within two weeks.
Step 6
Enjoy the tangy pickled asparagus as a delicious snack or appetizer!