Author Pam - For the Love of Cooking / Original Recipe by Fran
Equipment
2 Quart-Sized Mason Jars with Lids
Small Saucepan
Ingredients
2bundles of asparagusends trimmed and measured to fit the jars
4clovesgarliccut into thirds
2very large handfuls of fresh dill
1tbspcoriander seeds
1tbspwhole peppercorns
1tspcrushed red pepper flakesto taste
1tbspsugar
3tbspkosher salt
2cupswhite vinegar
2cupswater
Instructions
Wash two large quart-sized mason jars and lids in hot soapy water, rinse, and dry well.
Cut the woody ends off the asparagus spears, making sure they aren’t taller than the jar.
Place two cloves of garlic, a large handful of fresh dill, half a tablespoon (1½ teaspoons) of coriander seeds, whole peppercorns, and 1/2 tsp crushed red pepper flakes into each jar.
In a small saucepan over medium-low heat, combine the sugar, kosher salt, and white vinegar. Whisk vigorously until the sugar and salt dissolve.
Add the water to the mixture. Set aside.
In the two clean mason jars, tightly pack the asparagus spears evenly into each jar.
Pour the brine mixture over the asparagus spears.
Tap the jars on the counter to release any air bubbles and top off the jar with extra water if any asparagus spears are exposed.
Place the lids on the jars and screw on the rings until they are tight.
Leave the jars in the fridge for 2 days before tasting. Enjoy!