Pickled Asparagus

4-6 pounds of asparagus will roughly yield 4 pints. Asparagus needs to be trimmed to fit in the jar and depending how long it is, the initial weight needed to yield 6 pints will vary.

Overnight Brine- 1/3 cup salt mixed with 1/2 gallon of water

Asparagus spears trimmed to fit in jar with about 1 inch of headspace-another option is to chop asparagus in 1 inch pieces once trimming the end

1 clove of garlic per pint

1 teaspoon of mustard seeds per pint

2 heads of fresh dill per pint or a few sprigs of the leafy part or 1-1/2 teaspoons dried dill

Brine to fill jars-Fills about 4 pints (can be doubled, tripled or quadrupled)

3 Tbsp. salt

1 Tbsp. sugar

1-1/2 cups vinegar

3 cups water

1. Soak asparagus overnight in salt water brine. Drain, rinse, and pack asparagus in jars.

2. Bring brine solution of salt, sugar, vinegar and water to a boil. Ladle into jars with funnel 1/2 inch from the top of the jars.

3. Refrigerate or water bath in boiling water for 10 minutes.

Adapted from The Back to Basics Handbook by Abigail R. Gehring