Pickled Asparagus With Dill

Total Time: 1 hr 30 mins Preparation Time: 1 hr Cook Time: 30 mins

Ingredients

• 4 -5 lbs fresh asparagus, washed and bottoms snapped
• 1 large red onions or 1 large onions or 1 large yellow onion, thinly sliced
• 2 heads garlic
• 2 1/2 cups vinegar
• 2 1/2 cups water
• 2 tablespoons pickling salt (non iodized salt)
• fresh dill

Recipe

• 1 clean and sterilize wide mouth canning jars.
• 2 clean garlic and pound with with chef's knife so it cracks a bit.
• 3 wash and clean asparagus.
• 4 remove tough bottom.
• 5 heck you know how to snap asparagus.
• 6 prepare it in lengths so it will fit into jars.
• 7 save the tender bottoms for dinner.
• 8 pack jars with some onion, garlic, dill and asparagus.
• 9 the amount of each is up to your personal taste.
• 10 this is the hardest part.
• 11 mix vinegar, water, and salt in a pot.
• 12 bring to a boil pour hot liquid into jars making sure that spears are covered but not touching the metal sealing lid.
• 13 wipe any spills from lip of jars.
• 14 burp air bubbles from jars.
• 15 seal jars with lid and ring.
• 16 process jars in a canner (hot water bath).
• 17 make sure tops of jars are covered with 1 inch of water.
• 18 allow to boil 20 minutes.
• 19 start timing when water reaches a boil.
• 20 ready to eat in 4 to 6 weeks.