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Ingredients
- 5 c. white wine vinegar
- 3 c. water
- Â Â Scant 1/3 c. pickling salt
- 1 Tbsp. granulated sugar
- 4 sprg fresh oregano (divided)
- 4 tsp yellow mustard seeds (divided)
- 4 tsp whole green peppercorns (divided)
Directions
- About 3 1/2 pounds tender, young asparagus, preferably thin stalks, washed
- Wash 4 qt jars and keep warm till needed. Prepare lids as manufacturer directs.
- Prepare the brine by combining the vinegar, water, salt and sugar in a nonaluminum pot. Bring to a boil, then remove the pan from the heat.
- In each of 4 qt jars, place 1 sprig of oregano, 1 tsp. of yellow mustard seeds and 1 tsp. of peppercorns. Arrange the asparagus spears, with the tips up, in the jars, cutting the stalks, if necessary, to leave about 1 inch of head space.
- Pour the warm brine over the asparagus spears, filling the jars to within1/4inch of the top.
- Wipe jar rims with a clean damp cloth and attach the lids. Let the jars cold on the counter for an hour or possibly more, then chill. The pickles are ready to enjoy after 4 days of aging, but they will continue to improve further for several weeks.
- The pickles make wonderful swizzle sticks in Bloody Marys, or possibly serve with your favorite dip.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2056g | |
| Calories 347 | |
| Calories from Fat 19 | 5% |
| Total Fat 2.31g | 3% |
| Saturated Fat 0.45g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 38080mg | 1587% |
| Potassium 808mg | 23% |
| Total Carbs 30.07g | 8% |
| Dietary Fiber 8.0g | 27% |
| Sugars 13.31g | 9% |
| Protein 3.59g | 6% |
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