Dill Asparagus

Ingredients

• 60 asparagus spears
• 2/3 cup coarse salt
• 4 quarts cold water
• 2 1/3 cups distilled apple cider vinegar
• 1 1/2 cups sugar
• 2 teaspoons pink sea salt
• 2 teaspoons mustard seed
• 3 teaspoons dill seed
• 1 red onion, sliced into rings
• 1/2 teaspoon colored peppercorns
• 3 sprigs fresh dill
• 3 22 oz wide-mouth jars with lids and bands

Directions

1. Trim & Brine

   Trim the cut end of the asparagus spears and cut them to jar length minus 1 inch. Place in a large bowl with 2/3 cup coarse salt and cover with water. Let stand for 2 hours. Drain, rinse under cool water, and pat dry.

2. Sterilize

   Sterilize jars and lids in simmering water for 5 minutes.

3. Make Pickling Liquid

   In a saucepan over medium heat, combine vinegar, sugar, pink salt, mustard seed, and dill seed. Bring to a boil and boil for 1 minute.

4. Pack

   Pack asparagus spears tips-up, with onion rings around spears, into hot jars leaving 1/2 inch from the rim. Tuck one dill sprig into each jar and sprinkle in peppercorns.

5. Fill

   Pour hot pickling liquid into jars, filling to within 1/4 inch of the rim.

6. Process

   Wipe rims with a clean damp cloth, seal with lids, and process in a boiling-water bath for 14 minutes.

7. Cool & Check

   Cool to room temperature. Check seals when cool by pressing the center of the lid. It should not move. Label and date; store in a cool dark place. If any jars have not sealed properly, refrigerate and eat within two weeks.

Approximate Nutrition — Per 5 spears (approx.)

Nutrition is an estimate based on standard ingredient data and the stated recipe yield. Actual values vary by brands, drained amounts, and serving size.