Pickled asparagus

Got a surplus of fresh asparagus? Don't panic. Pickle! Pickled asparagus can be kept in the refrigerator for several weeks.

To ensure food safety, sterilize the jars and lids by simmering them in water for 5 minutes. Let them cool to room temperature before filling.

Ingredients (Serves 6)

1 pound fresh asparagus, trimmed (about 3 cups)
1/4 cup pearl onions
1/4 cup white wine vinegar
1/4 cup cider vinegar
1 sprig fresh dill (or 2 teaspoons dried)
1 cup water
2 whole cloves
3 cloves garlic, whole
8 whole black peppercorns
1/4 teaspoon red pepper flakes
6 whole coriander seeds

Directions

Trim off the woody ends of the asparagus and cut spears into lengths that will fit into the jars. Place spears in a strainer, wash well and drain. Trim onions. Combine all ingredients in air-tight containers. Refrigerate up to 4 weeks.