Julie S Spicy Pickled Asparagus Recipe

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

How to Make Julie S Spicy Pickled Asparagus

1. Sterilize 7 pint canning jars, lids, and rings in boiling water for 10 minutes. Set aside to cool.
2. Wash asparagus thoroughly and remove any sand. Cut spears to fit jars, leaving about 1/2 inch headspace.
3. Pack asparagus, sliced red onion, smashed garlic, dill seeds, and red pepper flakes into each jar, leaving 1/2 inch headspace.
4. In a saucepan, combine vinegar, water, and salt. Bring to a boil over high heat.
5. Boil for 5 minutes, stirring to dissolve salt.
6. Carefully pour the hot vinegar mixture into each jar, leaving 1/2 inch headspace.
7. Use a non-metallic utensil (like a clean knife or chopstick) to remove any air bubbles from the jars.
8. Wipe the rims of the jars clean with a damp cloth.
9. Place lids and rings on jars and tighten hand-tight.
10. 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.
11. 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.
12. 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.