Tangy Pickled Asparagus

Prepare the asparagus by cutting off the woody ends and slicing it into 3-inch pieces. Place these cut spears in a large bowl with 1/3 cup of salt, allowing them to sit for 2 hours. After the soaking time has passed, drain and rinse the asparagus under cool running water, then gently pat it dry with a paper towel.

Next, sterilize two pint-sized wide-mouth jars by submerging them in simmering water for 5 minutes. This step ensures the jars are clean and ready for canning.

In a saucepan, heat up some vinegar, sugar, onion, dill seeds, 1 teaspoon of salt, and mustard seeds over medium heat. Bring the mixture to a boil and let it simmer for just one minute.

Now, fill the hot jars with the asparagus spears, making sure to leave about 1/2 inch of space between the top of the asparagus and the rim of the jar. Add a sprig of fresh dill to each jar, followed by 1/4 teaspoon of red pepper flakes. Pour the hot pickling liquid into the jars, leaving about 1/4 inch of space at the top.

To secure the lids, wipe the rims with a damp cloth and then place them on the jars.

To ensure the jars are properly sealed, create a rack in the bottom of a large stockpot and fill it halfway with water. Bring the water to a boil, then carefully lower the jars into the pot using a holder, making sure they are 2 inches apart. Pour in more boiling water to cover the jars by at least 1 inch, then bring the mixture to a rolling boil. Cover the pot and process the jars for 10 minutes.

Once the processing time has passed, remove the jars from the pot and let them cool to room temperature. To check for seals, press the center of the lid with your finger - if it doesn't move, the jar is sealed properly. Label and date the jars, then store them in a cool, dark place. If any of the jars don't seal properly, refrigerate and consume within two weeks.