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Pickled Asparagus

Reviewed: Mar. 4, 2012
After reading everyone's reviews, I rolled up my sleeves and gave it a shot. i did not use any sugar. I wanted that vinegary, spicy bite without being too hot. It was my first time canning and they turned out beautifully. I put two sprigs of dill in each jar along with a clove of minced garlic, the mustard seed and red pepper flakes. I sterilized the jars in the dishwasher and pulled the jars out while they were still warm to fill them with the speers and brine to reduce chance of breakage. Every two bunches of asparagus makes 3 jars. The most exciting part is when the jars begn to seal as they cool off. Success!
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