Prep Time::10 mins
Cook Time::10 mins
Additional Time::2 days 1 hr
Total Time::2 days 1 hr 20 mins
Servings::8
Yield::1 quart
Ingredients
Oops! Something went wrong. Our team is working on it.
1 pound thick asparagus spears, trimmed
1 tablespoon minced garlic
2 teaspoons crushed red pepper flakes
1 teaspoon mustard seed
½ teaspoon pink peppercorns (Optional)
1 ¾ cups distilled white vinegar
1 cup water
1 tablespoon salt
1 teaspoon white sugar
Directions
Place trimmed asparagus in a quart-sized canning jar. Add garlic, pepper flakes, mustard seed, and peppercorns.
Combine vinegar, water, salt, and sugar in a medium saucepan over medium heat; bring to a boil. Reduce heat and simmer for 5 minutes. Turn heat off.
Pour vinegar mixture over the asparagus. Screw on the lid and let sit until lid has sealed, about 1 hour.
Place in the refrigerator until pickled, at least 2 days.