Pickled Asparagus

Pickled asparagus makes a great addition to your bloody Mary bar!
Prep Time: 10 min
Cook Time: 10 min
Total Time: 20 Min
Serves: 4

Ingredients

• 3 pounds asparagus, washed and trimmed to fit in jars

• 1½ cups water

• 1½ cups white vinegar

• 2 tablespoons salt

• 2 tablespoons pickling spices

• 2 garlic cloves, peels and lightly crushed

Directions

Step 1.

Combine vinegar, water and salt in a saucepan over medium heat and bring to a boil. Set aside.

Step 2.

Fill a large saucepan with water and bring to a boil over high heat. Add the asparagus to the pot and cook for exactly 1 minute. Transfer asparagus to a colander and run under cold water until chilled.

Step 3.

Place 1 tablespoon of pickling spice and 1 garlic clove in the bottom of each jar (split the spice and garlic cloves if using 4 jars). Divide asparagus evenly between the jars. Pour pickling liquid over asparagus..

Step 4.

Seal jars and let cool to room temperature, then store in the refrigerator.

Step 5.

Let the pickles rest in the fridge at least 24, and preferably 72, hours before eating. The pickles will keep for 2 weeks.