Pickled Aspargus

• 4 cups White Distilled Vinegar
• 16 cups Water
• 1 Tablespoon Red Pepper Flakes
• 1/4 cups Sugar
• 1 Tablespoon Salt
• 1 Tablespoon Mustard Seeds
• 1 Tablespoon Celery Seeds
• 1/8 cups Minced Dry Onion
• 1 Tablespoon Dill Weed
• 7 pounds Fresh Aspargus
• 6 cloves Large Garlic Left Whole
• 6 whole Quart-size Canning Jars

1. Get your boil bath pot starting to boil. In the meantime, in a large stock pot, add the vinegar, water, red pepper flakes, sugar, salt, mustard seeds, celery seeds, dry onion, and dill weed to the stock pot and bring to boil, stirring a bit.
2. Meanwhile, wash aspargus and cut to size to fit into 6 quart-size jars. Pack aspargus spears in jars and add one large garlic clove to each (or two small cloves). Fill jars with hot liquid to within a half inch from the top.
3. Put the lids and rings on and seal the jars tightly. Put in the boiling water bath for 20 minutes. Let cool completely. Store in dry cool location. Let jars set two weeks before using. Enjoy as a snack or in your favorite drinks.

vinegar, water, red pepper, ubc, salt, mustard seeds, celery seeds, onion, dill, fresh aspargus, garlic, canning

Taken from tastykitchen.com/recipes/canning/pickled-aspargus/ (may not work)