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Pickled Asparagus

Make asparagus season last so much longer with this recipe for delicious pickly flavor.
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Ingredients
  

  • ½ teaspoon black peppercorns
  • 2 cloves garlic peeled and cut in half lengthwise
  • 4 dill sprigs fresh
  • 1 pound asparagus 20–30 spears, fresh
  • 1½ cups white vinegar
  • 1 cup water
  • 2 tablespoons kosher salt
  • 1½ teaspoons sugar
  • 1 quart-size canning jar with ring and lid sterilized

Instructions
 

  • Add peppercorns, garlic, and dill to jar.
  • Break bottoms of spears or cut to fit jar. Place spears in jar, tops down.
  • Add vinegar, water, salt, and sugar to a medium saucepan. Bring to boil over medium heat, stirring until salt and sugar have dissolved.
  • Pour hot vinegar mixture over asparagus. Cover asparagus completely with mixture.
  • Let cool then add lid and ring. Refrigerate 24 hours.