Ingredients for Julie's Spicy Pickled Asparagus
- Fresh Asparagus
- 1 small red onion, thinly sliced
- 2 cloves garlic, smashed
- Dry Dill Weed
- Dried Hot Pepper
- Cider Vinegar
- Pickling Salt
- 1 cup water
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How to Make Julie's Spicy Pickled Asparagus
- Sterilize 7 pint canning jars, lids, and rings in boiling water for 10 minutes. Set aside to cool.
- Wash asparagus thoroughly and remove any sand. Cut spears to fit jars, leaving about 1/2 inch headspace.
- Pack asparagus, sliced red onion, smashed garlic, dill seeds, and red pepper flakes into each jar, leaving 1/2 inch headspace.
- In a saucepan, combine vinegar, water, and salt. Bring to a boil over high heat.
- Boil for 5 minutes, stirring to dissolve salt.
- Carefully pour the hot vinegar mixture into each jar, leaving 1/2 inch headspace.
- Use a non-metallic utensil (like a clean knife or chopstick) to remove any air bubbles from the jars.
- Wipe the rims of the jars clean with a damp cloth.
- Place lids and rings on jars and tighten hand-tight.
- Process jars in a boiling water bath for 20 minutes, ensuring jars are completely submerged by at least 1 inch of water. Adjust time based on altitude – consult a canning resource for specific instructions.
- Carefully remove jars from boiling water and let cool completely on a towel-lined surface. You should hear a 'pop' sound as the jars seal.
- Check seals. If jars haven't sealed, refrigerate and consume within 2 weeks. Sealed jars can be stored in a cool, dark place for up to 1 year.
Nutrition Information (Approximate per serving)
Sodium
218 g
Sugar
35g
Fat
0g
Carbs
7g
