Ingredients
- 1 bunch asparagus spears
- 2 sprigs dill
- 1/2 shallot finely diced
- 4 cloves garlic (peeled and halved)
- 3 tablespoons sugar
- 1 cup water
- 1 cup white vinegar
- 1 tablespoon salt
- 1 tablespoon black peppercorns
Instructions
- Use two 11.5-ounce clean and resealable jars. Trim the asparagus at the woody end so that the spears fit vertically inside the jars.
- Place all the asparagus into the two jars and divide the dill, shallots, and garlic between the jars.
- In a large pot, boil the sugar, water, vinegar, salt and black peppercorns. Remove from the heat and pour into the jars, making sure to cover the asparagus. Seal the jars and store them in the fridge for at least 24 hours before opening.
