Pickled Asparagus Recipe

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

Sterilize two pint size wide mouth jars in simmering water for 5 minutes.

In a saucepan over medium heat combine the vinegar sugar 1 teaspoon of salt mustard seed dill seed and onion rings. Bring to a boil and boil for one minute.

Pack the asparagus spears tips up in the hot jars leaving 1/2 of space from the rim. Tuck one dill sprig into each jar and sprinkle in 1/4 teaspoon of red pepper flakes. Pour hot pickling liquid into the jars filling to within 1/4 inch of the rim. Wipe rims with a clean damp cloth and seal with lids. Process in a boiling water bath for 10 minutes.

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.