Pickled Asparagus {Fridge Pickles}

 I found some super tender, young and fresh asparagus at the store and it was on sale...while growing it in my garden will take years and then I hear production can be sporadic at best - I decided to give it a go and pressure can some along with pickling some.  I decided that I'd pickled one quart and see how I like them...I can always get more.  So, now comes the wait (2-3 days) for the brine to work its magic in the fridge and produce amazing tastes.  Serve these in Bloody Mary's or as a side on a cheese plate for an extra treat. Enjoy! Diane 

 Pickled Asparagus Spears {for the Fridge}
Ingredients:
2 pounds asparagus spears, trimmed to fit 
2 cups apple cider vinegar
1/2 cup water
1 1/2 tablespoons kosher salt
1 tablespoon mustard seed
1 1/2 teaspoons celery seed
1 teaspoon dill seed
4 cloves garlic, peeled
*chili pepper flakes (optional) 

Directions:

1.  Make the brine:  In a saucepan, stir together the apple cider vinegar, water, kosher salt, mustard seed, celery seed, and dill seed. Bring to a boil, then turn off the heat and allow to cool uncovered.
2.  Steam/slightly cook the asparagus so its absorbs the brine better.  Place the steamer basket in a pot and add about 1 inch of water. Bring to a boil over medium-high heat.  Place washed & trimmed asparagus around the basket and cover pot. S team just until shiny and crisp tender, abut 1 minutes.  Remove from heat.
3. Place the garlic cloves in the wide mouth jar, and lay the jar on its side. (*add a few pinches of chili pepper flakes if you want some 'heat' to your spears). Gently lay the steamed asparagus in the jar with the tips toward the top. Pack tightly to keep the asparagus from floating in the brine. 
4. Pour the brine over the asparagus and allow to rest at room temperature for a few minutes, until the asparagus is no longer hot. Screw on the lid and refrigerate for at least 2 days before eating.
   

Photos by: Diane Baker for Canning and Cooking at Home 
Recipe Adapted from:  Andrea's Recipes

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