Hands-on Time
25 Mins
Total Time
25 Mins
Chill Time
24 Hours
Yield
Makes 2 qt.
Photo: Hector Sanchez; Styling: Heather Chadduck Hillegas

How to Make It

Step 1

Trim off bottom of asparagus so that asparagus fits into 2 (1-qt.) sterilized canning jars, leaving 1/2-inch headspace. Discard asparagus ends. Divide salt and next 4 ingredients between jars. Pack trimmed asparagus, pointed ends up, into jars.

Step 2

Bring vinegar, sugar, and 1 cup water to a boil in a small saucepan over medium-high heat. Pour vinegar mixture over asparagus, filling to 1/2 inch from top. (Fill jars with additional hot water, if needed.) Remove air bubbles; wipe jar rims. Cover with metal lids, and screw on bands. Shake to combine, and chill 24 hours. Store in refrigerator up to 1 month.

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