Quick Pickled Asparagus Recipe

1. Trim the cut end of the asparagus spears.

2. Place the asparagus in a large bowl with ⅓ cup of salt, and cover with water. Let stand in salted water while preparing the brine.

3. In a saucepan over medium heat, combine the vinegar, sugar, 1 teaspoon of salt, mustard seed, dill weed, onion slices, and 1 head of garlic cloves.

4. Bring the brine mixture to a boil, and boil for 1 to 2 minutes.

5. Turn down to a simmer.

Quick Pickling:

1. Drain the salted water from the asparagus, and add the asparagus to the sauce pan with the brine mixture

2. Simmer for 4 to 6 minutes until the asparagus turns into a dull shade of green.

3. Using tongs, remove the asparagus from the mixture and place in two pint-sized wide mouth jars tip side up.

4. Tuck one dill sprig and half a head of peeled garlic cloves into each jar, and sprinkle in ¼ teaspoon of red pepper flakes.

5. Pour the hot pickling liquid into the jars, filling to within ¼-inch of the rim.

6. Close the jar with an airtight lid, and place in the refrigerator for at least 3 hours to cool. Use within 2 weeks.