Asparagus Pickles
8 ingredients
2 steps
Ingredients
- 2 pounds fresh asparagus
- 1/4 cup kosher salt
- 1 teaspoon black peppercorns
- 1 teaspoon mustard seeds
- 4 garlic cloves, minced
- 2 fresh tarragon sprigs
- 1 1/2 cups white vinegar
- 1 tablespoon sugar
Directions
-
1Trim off bottom of asparagus so that asparagus fits into 2 (1-qt.) sterilized canning jars, leaving 1/2-inch headspace. Discard asparagus ends. Divide salt and next 4 ingredients between jars. Pack trimmed asparagus, pointed ends up, into jars.
-
2Bring vinegar, sugar, and 1 cup water to a boil in a small saucepan over medium-high heat. Pour vinegar mixture over asparagus, filling to 1/2 inch from top. (Fill jars with additional hot water, if needed.) Remove air bubbles; wipe jar rims. Cover with metal lids, and screw on bands. Shake to combine, and chill 24 hours. Store in refrigerator up to 1 month.
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