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Categories:Viewed: 97 - Published at: 9 years ago
Ingredients
- 3 1/2 cups white balsamic or white wine vinegar
- 1 1/2 cups water
- 1 1/2 tablespoons kosher salt
- 1 tablespoon sugar
- 10 sprigs of fresh dill
- 5 garlic cloves, halved
- Crushed red chili flakes
- 2 1/2 pounds (or 2 bunches) of asparagus, ends trimmed (save for making veggie stock)
Method
- For the brine, combine the vinegar, water, salt, and sugar in a large saucepan. Bring to a boil and stir until the salt and sugar dissolve. Let boil for 2 minutes. Remove from the heat.
- Divide the dill, garlic, a few shakes of red pepper flakes, and asparagus spears between 2 sterilized, quart-sized jars.
- Carefully fill the jars with the brine to within 1/2 inch of the top of the rim, covering the asparagus completely. Discard any leftover brine. Place lids on the jars and refrigerate for at least 24 hours before serving. Pickles will keep in the refrigerator for up to 1 month.
