Ingredients
Units
Scale
- 3 lbs asparagus spears
- 2 cups water
- 4 cloves garlic
- 4 sprigs of fresh dill
- 2 cups vinegar
- 3 tbsp pickling spice
- 1 tbsp chili peppers
- 1 tsp salt
- 1/2 tsp pepper
Instructions
- Wash and sterilize 4 500ml mason jars.
- In each mason jar place a garlic clove that has ben cut in 1/2 and 1 sprig of fresh dill.
- Cut the asparagus so that they fit perfectly in the jars, save the remainder for soup, stock etc.
- Bring the water to a boil and parboil the asparagus.
- Place the asparagus spears in the jars.
- Discard the water and add the vinegar and spices to the pot, bring to a boil, simmer for 3-4 minutes.
- Pour the liquid into the jars leaving a 1/2 inch of headspace.
- Seal and store for up to 4 months.
- Use as a garnish for Bloody Caesars, on charcuterie boards etc.
- Category: Sides, condiments, vegetables, recipes