Eddie Jordan


Grandma would make these and every once in a while she would put in some pearl onions. This recipe is for time after time.


★★★★★ 1 vote

Makes two pints
20 Min


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  • 30
    asparagus spears
  • 1/3 c
    course salt
  • 2 qt
    cold water
  • 1 2/3 c
    distilled white vinegar
  • 2/3 c
  • 1 tsp
    course salt
  • 1 tsp
    mustard seed
  • 1 1/2 tsp
    dill seed
  • 1
    white onion sliced inti rings
  • 1/2 tsp
    chili flakes
  • 2 sprig(s)
    fresh dill



  1. Trim the cut end of the asparagus spears, and cut into 3 inch lengths. Place them in a large bowl with 1/3 cup salt, and cover with water, let stand for 2 hours. Drain and rinse under cool water and pat dry.
  2. Sterilize two pint size wide mouth jars in simmering water for 5 minutes.
  3. In a saucepan over medium heat, combine the vinegar, sugar, 1 tea. salt, mustard seed, dill seed, and onion rings. Bring to a boil and boil for 1 minute.
  4. Pack the asparagus spears, (tip end up) in the hot jars leaving 1/2 of head space from the rim. Tuck one dill sprig in each jar and sprinkle in 1/4 tea. of red pepper flakes. Pour hot pickling liquid into the jars filling to within 1/4 inch of the rim. Wipe rim with a clean dry cloth seal with lid and process in a boiling water bath for 10 minutes.
  5. Cool to room temperature. Check seals when cool by pressing the center of the lid, it should not move . Label and date, Store in a cool dark place. If any jars have not sealed properly, refrigerate and eat within two weeks.

Printable Recipe Card


Course/Dish: Vegetables

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