I Have Made the BEST Tasting Spicy Pickled Asparagus in the WORLD!

After many experiments I have created the ultimate spicy pickled vegetables. This would easily rank in the top 10 flavors in the world for me. Absolutely full of flavor, I call this recipe the Atomic Bomb because that's what you feel like when you eat them. Make sure to make 3 gallons or more at a time like I do so you can share them with your pickle loving friends.

Instructions
1.) Prepare a large pot for boiling the pickle brine.
2.) Wash and slice vegetables.
3.) Mix 3 and 1/3 cups water and 7 and 1/3 cups vinegar into the pot.
4.) Add the Mrs. Wages Dill Pickle Mix along with the following ingredients.
2 Tablespoons Peppercorns
2 Tablespoons Mustard Seed
1 Tablespoon Crushed Red Pepper Flakes
Optional Mega-Hot Pepper Powder
5.) Bring the brine and spices to a boil.
6.) Heat all your jars to sterilize and prepare for canning. The lids will not seal properly unless jars are HOT!
7.) Take the jars out 1 at a time, fill with vegetables. Present them nicely, with perhaps sliced colored peppers on the outside. Use the following vegetables.
4-5 average cloves of garlic per Quart jar.
a small handful of sliced jalapenos or other hot peppers.
cucumbers
asparagus (remember to cut off the stringy ends)
colored bell peppers.
a few rings of onion
8.) Fill boiling brine to within 1/2 inch of the top of the hot jar and screw the lid on tight.
9.) Let them sit for 12-24 hours to cool. Then let them pickle for at least 1 week, optimally 1-3 months. Then enjoy and share with all of your friends. If any of you would like to be sample testers for my cooking creations please contact me. I have much more to come.

Here are all of the partly prepared ingredients.

Peeling and slicing the garlic was one of the most time consuming parts of the process.

Choose from many different kinds of dried pepper spice! They all have slightly different flavor.

What a lovely presentation. All that is missing is Purple Peppers!

Uh oh.. Not CAROLINA REAPER POWDER!!!

Here the jars are being prepared. You can still heat them with the vegetables inside. They MUST BE HOT in order to seal properly when the lids are put on.

From this part on it goes quickly. Boom! Done! You have to be quick when the brine is boiling.

Remember to leave a half inch of air at the top of the jar.

Does it look delicious? Because it is! This is probably my favorite food in the world.

Any leftover jars of brine can be refrigerated for a week and used later.

Thanks for reading my pickling tutorial, Steemit. I love you guys and I have many more cooking adventures to share with you. Please follow and comment if you like my work.