- Yield: 2 quarts
- 5 pounds Idaho asparagus, washed and ends trimmed
- 5 cups water
- 3 TBSP Salt
- 4 tsps Idaho Honey
- 10-15 cloves Idaho garlic, peeled
- 5 dill flower heads or 5 sprigs fresh dill leaves
- 2 tsp whole mustard seed
- 6 Idaho Jalapenos, sliced
Bring a large pot of water to boil. Prepare an ice bath (large bowl of ice cold water). Once the pot of water is boiling, put in the trimmed asparagus spears and boil for 20 seconds. You want it to still be somewhat firm.
Drain and immediately put the asparagus into the ice bath. Bring the 5 cups of water, vinegar, salt, sugar to a boil. Stir until the salt and sugar dissolve. Let the brine cool while you load the two-quart jars or 4-pint jars.
Place the garlic cloves into cleaned and sanitized jars. Put the jar on its side and put in the asparagus and jalapeno spears.
Then add the dill and mustard seeds. It is recommended to alternate tip and ends up with thicker ends up to get more asparagus in the jars. The spears should be packed tightly.
Pour the cooled brine into the jars making sure to completely cover the asparagus with liquid.
Secure the lid and place in the refrigerator. Let sit 5-7 days or up to 2 weeks.
They will last in the refrigerator for 3 months. After 3 months they start to become mushy.