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If you wait longer than the 24-hour minimum chill time before serving, the flavor will continue to improve.

Recipe by Southern Living March 2014

Gallery

Credit: Hector Sanchez; Styling: Heather Chadduck Hillegas

Recipe Summary

hands-on:
25 mins
chill:
1 day
total:
25 mins
Yield:
Makes 2 qt.
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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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