I absolutely LOVE asparagus any way that I can get it. Pickled is my new favorite was to eat it because it’s fast, convenient, and I love the dilly sour taste. I can’t get enough of it, so when I see asparagus on a sale, I stock up and get to canning!

What do I need?:

• 1 lb of asparagus spears
• 1 cup of white vinegar
• 1 cup of water
• 1 tsp whole peppercorns
• 1/2 tsp pink salt
• 1/2 tsp red pepper flakes
• 1 tsp of dried or fresh dill

How do I make it?:

• Clean you asparagus
• Snap at the natural break (hold the tip and the end and bend until it snaps on its own)
• Put the dill and red pepper flakes in the mason jar(s)
• Pack your mason jar(s) as much as you can with the asparagus
• Meanwhile, bring water, vinegar, salt and peppercorns to a boil for one minute.
• Pour the mixture over your asparagus up to 1/4″ from the top of the jar.
• Let sit 24-48 hours.
• Store in the refrigerator for up to a month (not that they will even last more than a few days).

Send me some ideas for next time. Just remember, anything you can make, I can probably make vegan.