Pickled Asparagus Spears

Name: Pickled Asparagus Spears
Ingredients: 5 cups white wine vinegar; 3 cups water; 1 cup pickling salt; 1 tablespoon granulated sugar; 4 fresh oregano sprg, divided; 4 teaspoons yellow mustard seeds divided; 4 teaspoons green peppercorns whole, divided

7 ingredients

6 steps

Ingredients

5 cups white wine vinegar
3 cups water
1 cup pickling salt
1 tablespoon granulated sugar
4 fresh oregano sprg, divided
4 teaspoons yellow mustard seeds divided
4 teaspoons green peppercorns whole, divided

Directions

1

Wash 4 quart jars and keep hot until needed. Prepare lids as manufacturer directs.
2

Prepare the brine by combining the vinegar, water, salt and sugar in a nonaluminum pot. Bring to a boil, then remove the pan from the heat.
3

In each of 4 quart jars, place 1 sprig of oregano, 1 teaspoon of yellow mustard seeds and 1 teaspoon of peppercorns. Arrange the asparagus spears, with the tips up, in the jars, cutting the stalks, if necessary, to leave about 1 inch of head space.
4

Pour the hot brine over the asparagus spears, filling the jars to within1/4inch of the top.
5

Wipe jar rims with a clean damp cloth and attach the lids. Let the jars cool on the counter for an hour or more, then refrigerate. The pickles are ready to enjoy after 4 days of aging, but they will continue to improve further for several weeks.
6

The pickles make wonderful swizzle sticks in Bloody Marys, or serve with your favorite dip.