Pickled asparagus is one of those preserves that you frequently see on the shelves of gourmet markets for $12 a jar. Its outrageously high priced for something you can harvest for free every spring, which puts me in sort of a pickle... So, I pickled my own and so can you!
Ingredients and Supplies:
6 pounds asparagus
5 cups white vinegar
5 cups cup water
5 teaspoons pickling salt
6 teaspoons fresh dill, chopped
6 teaspoons mustard seeds
6 cloves garlic, peeled
1 lemon, sliced and seeded
6 12-ounce mason jars with lids and bands, sterilized in dishwasher or canning pot
Step 1: Get that water boiling
Fill canning pot with enough water to cover jars with 1 inch of water and bring to a boil on stove top.
Sterilize jars in dishwasher or on stove top. Place the lids in a small saucepan and cover in water. Bring to a boil and then turn heat to low and let sit.