Ingredients
30asparagus spears,trimmed
⅓cupcoarse salt
2qtscold water
2cupswhite vinegar,distilled
⅔cupsugar
1tspcoarse salt
1tspmustard seed
2tspdill weed
1white onion,sliced into rings
2headsgarlic,separated into whole cloves. peeled, divided
½tspchili pepper flakes
2sprigsfresh dill
Preparation
Trim the cut end of the asparagus spears.
Place the asparagus in a large bowl with ⅓ cup of salt, and cover with water. Let stand in salted water while preparing the brine.
In a saucepan over medium heat, combine the vinegar, sugar, 1 teaspoon of salt, mustard seed, dill weed, onion slices, and 1 head of garlic cloves.
Bring the brine mixture to a boil, and boil for 1 to 2 minutes.
Turn down to a simmer.
Drain the salted water from the asparagus, and add the asparagus to the sauce pan with the brine mixture
Simmer for 4 to 6 minutes until the asparagus turns into a dull shade of green.
Using tongs, remove the asparagus from the mixture and place in two pint-sized wide mouth jars tip side up.
Tuck one dill sprig and half a head of peeled garlic cloves into each jar, and sprinkle in ¼ teaspoon of red pepper flakes.
Pour the hot pickling liquid into the jars, filling to within ¼-inch of the rim.
Close the jar with an airtight lid, and place in the refrigerator for at least 3 hours to cool. Use within 2 weeks.
