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Before you jump to Pickled Asparagus with an Onion recipe, you may want to read this short interesting healthy tips about Suggestions For Living Green And Saving Money Within the Kitchen.

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We hope you got benefit from reading it, now let's go back to pickled asparagus with an onion recipe. You can cook pickled asparagus with an onion using 15 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to cook Pickled Asparagus with an Onion:

1. Use of Vegetables to be pickled.
2. Prepare 1-1/2 pound of asparagus whole.
3. Use 1 of medium onion.
4. Take of Spices.
5. Use 1 tablespoon of minced garlic.
6. Use 1 tablespoon of juniper berries.
7. Take 1 tablespoon of pickling spices.
8. You need 1/3 cup of honey.
9. Provide 1 of Solution part.
10. Get 1 cup of apple cider vinegar raw/organic.
11. You need 1 cup of white distilled vinegar.
12. Take 1 teaspoon of canning salt.
13. Provide 2 of Solution part.
14. Get 2 cups of water.
15. You need 1 tablespoon of canning salt.

Steps to make Pickled Asparagus with an Onion:

1. Heat the vinegars to a boil dissolve the salt..
2. Cut the woody end off the asparagus bottoms and discard. Trim the asparagus to fit the height of the sterilized jar. Get the pickling spices. Stuff the jar with the asparagus, spices, and sliced onion..
3. Add the honey first then the boiling vinegar solution..
4. Boil the water and salt then top off the jar. Put the lid on careful this will be hot. Shake a wee bit to mix. Set on a paper towel. The jar and lid is very hot. If you set it on something cold it could shatter the jar causing you cuts and burns, please be careful..
5. Let this cool and check lid to see if it sealed. The top center of lid should be sucked in. If not put into a refrigerator for a week or two. If it has let sit on shelf to pickle for about two-6 weeks. I hope you enjoy!!!!.

Simply cut a baguette into slices and sprinkle with grated extra-sharp cheddar cheese. Top with a few pieces of thinly sliced prosciutto, if desired, and a little more cheese, and then broil until cheese is melted. Cut asparagus and onions into bite-size. That's right kids, the pickled asparagus has turned out to be a riotous success, despite the fact that I used asparagus that was a tiny bit past its prime (life, why much you always throw distractions into my canning schedule?) and forgot to include the peppercorns in the brine. I based my recipe on one from.

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