Total Steps
7
Ingredients
8
Tools Needed
4
Ingredients
- 5 cups white wine vinegar
- 3 cups water
- 1 cup pickling salt
- 1 tablespoon granulated sugar
- 4 sprigs fresh oregano
- 4 teaspoons yellow mustard seeds
- 4 teaspoons whole green peppercorns
- 3 1/2 pounds tender, young asparagus, preferably thin stalks (washed)
Instructions
Step 1
About 3 1/2 pounds tender, young asparagus, preferably thin stalks, washed
Step 2
Wash 4 quart jars and keep hot until needed. Prepare lids as manufacturer directs.
Step 3
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.
Step 4
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.
Step 5
Pour the hot brine over the asparagus spears, filling the jars to within1/4inch of the top.
Step 6
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.
Step 7
The pickles make wonderful swizzle sticks in Bloody Marys, or serve with your favorite dip.