courtesy of Cathy Barrow
Dill Pickled Asparagus
Makes 2 pints or one quart
- 2 pounds asparagus
- 2 Tablespoons dill seed
- 2 teaspoons crushed red pepper
- 2 pieces of lemon peel
- 3 tablespoons kosher salt
- 3/4 cup cider vinegar
- 3/4 cup white vinegar
- 1-1/2 cup bottled (non-chlorinated) water
- Trim the asparagus to fit in the jar with 1/2-inch head space.
- Pack the asparagus tightly into the jars.
- Divide the dill seed, red pepper and lemon peel between the jars.
- In a 3-quart non-reactive (stainless steel or enamel) saucepan, bring the salt, cider vinegar, white vinegar, and water to a boil.
- When the salt is dissolved, pour the hot brine over the asparagus.
- Cool and cap, then refrigerate for two weeks.
- Serve cold.
If processing for shelf stability, ensure a 1/2-inch head space, clean the jars well, place the lid and ring, and lower the jar upright into a boiling water bath for 15 minutes.