Pickled asparagus
Dietition's Tip
To ensure food safety, sterilize the jars and lids by simmering them in water for 5 minutes. Let them cool to room temperature before filling.
Ingredients
- 1 pound fresh asparagus, trimmed (about 3 cups)
- 1/4 cup pearl onions
- 1/4 cup white wine vinegar
- 1/4 cup cider vinegar
- 1 sprig fresh dill (or 2 teaspoons dried)
- 1 cup water
- 2 whole cloves
- 3 cloves garlic, whole
- 8 whole black peppercorns
- 1/4 teaspoon red pepper flakes
- 6 whole coriander seeds
Directions
Trim off the woody ends of the asparagus and cut spears into lengths that will fit into the jars. Place spears in a strainer, wash well and drain. Trim onions. Combine all ingredients in air-tight containers. Refrigerate up to 4 weeks.
