|15 min||5 min||8|
|1 2/3 kg||Asparagus (cut into 6 inch pieces)|
|3 leaf||Bay leaf|
|1 tbsp||Dill seed|
|1 tbsp||Dill, fresh|
|3 clove(s)||Garlic (peeled)|
|1/2 tsp||Mustard seeds|
|1 1/2 tsp||Peppercorn|
|2 tbsp||Salt, pickling|
|1 medium shallot(s)||Shallots (minced)|
|1 cup||Vinegar, white|
1. Evenly divide asparagus, garlic, shallot, bay leaves, peppercorn, dill seeds, dill, and mustard seeds among 3 wide-mouth jars.
2. In a saucepan, bring water, vinegar and salt to a boil, stirring to dissolve the salt. Ladle over asparagus, close jars. Allow to fall to room temperature, then refrigerate.
3. Wait 1 week to eat. Keep refrigerated at all times.
is a great source of fiber and vitamins A, C and E which are important antioxidants for immune health!