Pickled Asparagus
Equipment
- 2 quart pickling jar
Ingredients
- 3 lb fresh asparagus
- 6 dried bay leaves
- 10 cloves garlic, peeled
- 10 allspice corns
- 5 sprigs dill
- salt
- water
Instructions
- Place 3 bay leaves, 5 allspice seeds, and 5 cloves garlic on the bottom of the jar.
- Chop the ends of the asparagus spears to fit the height of the jar. Place them tightly in the jar spear side up. Push the dill sprigs in between the asparagus.
- Top with the rest of garlic, bay leaves and allspice.
- Make a saltwater solution in a bowl with the ratio of 1 teaspoon salt to 1 cup water. You’ll need about 3 cups water. Fill the pickle jar with saltwater until the water completely covers the asparagus. Close the jar and let stand in room temperature for a week.
- Enjoy!