Active Time
Total Time
20 MIN
Serves : two 24-ounce jars
© Johnny Miller

How to Make It


Place the asparagus and dill in two 24-ounce containers or jars. In a large saucepan, combine the vinegar with 1 quart of water and the remaining ingredients. Bring to a boil and simmer for 10 minutes, stirring to dissolve the salt and sugar. Let stand at room temperature until the brine is lukewarm. Pour over the asparagus, cover and refrigerate overnight for fresh pickles or 3 days for stronger pickles.

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