In a large pot combine water vinegar and kosher salt. Fill a pan with several inches of water and bring to a boil. Tuck one dill sprig into each jar and sprinkle in 1 4 teaspoon of red pepper flakes. Line up on the counter like little ducks in a row. Place four garlic cloves at the bottom of each jar along with the dill seed.
While the blanching pot heats wash asparagus and trim to fit in your jars. Arrange asparagus spears vertically in jar and tuck dill sprigs into the jar. Combine vinegar water salt and sugar in a medium saucepan over medium heat. Screw on the lid and let sit until lid has sealed about 1 hour. Sterilize 7 pint canning jars lids rings.
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Pour hot pickling liquid into the jars filling to within 1 4 inch of the rim. Stuff the jars as full as you can with asparagus spears. Wash and sterilize your mason jars. To start this pickled asparagus recipe prepare a boiling water bath canner and three pint jars. Into each jar put the garlic red pepper flakes sea salt dill seeds dried oregano mustard seeds and black peppercorns.
Add a couple of jalapeno slices on top. Wipe rims with a clean damp cloth and seal with lids. Tightly pack asparagus into jars with the blunt ends down then add one spicy pepper to each jar. Fill a pan with several inches of water and bring to a boil. Place on high heat and bring to a boil for 5 minute.
Place lids in a small pan of water and bring to a bare simmer. This will result in a crunchier pickle. Into a pan place vinegar water and salt. Bring to a boil over high heat. While the vinegar and spice brine is simmering load the jars.
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Bring to a boil. Keep warm clean. Ladle boiling hot brine over the spears leaving inch headspace. Place in the refrigerator until pickled at least 2 days. Reduce the heat and simmer for 10 minutes to release the flavors of the spices.
Combine the vinegar water sugar or honey salt and spices in a medium pot. Combine the vinegar water sugar or honey salt and spices in a medium pot. Bring to a boil. Place asparagus onion 2 pieces of garlic 1 4 teaspoons dill and the pepper into each jar. Place lids in a small pan of water and bring to a bare simmer.
Reduce the heat and simmer for 10 minutes to release the flavors of the spices. Add a couple of jalapeno slices on top. Pour hot pickling liquid into the jars filling to within 1 4 inch of the rim. Bring to a boil. While the blanching pot heats wash asparagus and trim to fit in your jars.
Place in the refrigerator until pickled at least 2 days. Peel and wash garlic cloves. In a large pot combine water vinegar and kosher salt.
