Side Dishes

Pickled Asparagus

74

If you have an abundance of asparagus this season, pickling is a great way to enjoy it for months to come!

4
2 pints water
2/3 cup white distilled vinegar
2.5 tablespoons sugar
3 teaspoons dried dill
1 onion, sliced
1/4 cup canning salt
1 jalapeno, sliced
4 cloves garlic, peeled
1 teaspoon ground mustard
1 tablespoon peppercorns
4 wide mouth canning jars, pint size
Asparagus, cut to length of canning jars
Sterilize canning jars and lids by washing and dipping in boiling water. Set aside. Add all ingredients except asparagus and garlic to large pot and boil over medium heat and cook until salt is dissolved. Meanwhile, lay each jar on its side on a clean dish towel and pack the asparagus in tightly. Place jars upright. When brine is complete, quickly pour into each jar and distribute the onions and the jalapenos evenly into each jar. Add garlic. Place lids and rings on jars and leave at room temperature in an undisturbed place for 1.5-2 weeks. Store in refrigerator for up to two months.
Nutritions

Calories
80

Sodium
7083mg
295% DV

Fat
9g
14% DV

Protein
4g
9% DV

Carbs
19g
6% DV

Fiber
5g
22% DV

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If you haven’t had Mississippi Pot Roast before you’re in for a treat! This recipe cooks all day in the slow cooker, and is so tender and flavorful! Serve this Pot Roast recipe with our delicious Make-Ahead Mashed Potatoes Recipe, these Sheet Pan Italian Roasted Carrots, and my favorite Italian Fresh Green Salad Recipe! Short ...

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