| 11 | 20 | 65 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 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 cup | Water |
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.
Enjoy!
Asparagus
is a great source of fiber and vitamins A, C and E which are important antioxidants for immune health!
| Vegetables | 3.0 |
