Quick Pickled Asparagus

🧂 Ingredients

• 1½ pounds fresh asparagus

  about 40-45 medium spears
• 3 large garlic cloves

  smashed
• 1 teaspoon black peppercorns
• 1 teaspoon yellow mustard seeds
• ¼ teaspoon crushed red pepper flakes
• 2 large sprigs fresh dill
• 2½ cups white vinegar
• ½ cup sugar
• 3 tablespoons kosher salt

Instructions

• 1 Trim the asparagus to fit into a 1-quart wide mouth jar
  [https://www.walmart.com/ip/Ball-Wide-Mouth-Quart-Canning-Jars-Lids-and-Bands-Made-Pack-of-12/16930173?wmlspartner=wlpa&selectedSellerId=0&wl13=2198&adid=2222222227716930173_117755028669_12420145346&wmlspartner=wmtlabs&wl0=&wl1=g&wl2=c&wl3=501107745824&wl4=pla-294505072980&wl5=9019667&wl6=&wl7=&wl8=&wl9=pla&wl10=8175035&wl11=local&wl12=16930173&wl13=2198&veh=sem_LIA&gclid=Cj0KCQjwoK2mBhDzARIsADGbjerHBqY_5qLtnuX3pNs1NO4kA5JBwTkZMxRSQoJVxTT-yW8KS6yllQ8aAhX4EALw_wcB&gclsrc=aw.ds],
  allowing for a half inch of headspace. Save the trimmed ends (discard the woody
  ends) for another use.
• 2 Add asparagus, tips up, to the jar. Pack the spears in at the base as tightly as
  you can to secure them into place.
• 3 Add garlic, peppercorns, mustard seeds, crushed red pepper flakes, and dill to
  the jar.
• 4 In a small saucepan over medium-high heat, combine the vinegar, sugar, and salt.
  Bring mixture to a boil and whisk vigorously until sugar and salt dissolve.
  Immediately pour hot brine over the asparagus, to cover the tips.
• 5 Let jar cool completely on the counter, then place lid on and store in the
  refrigerator for up to 3 weeks. Pickled asparagus will be ready to eat in 24
  hours, but will be even more deliciously pickled after about 3 days.

Nutrition Info