Nothing is better in the spring than fresh asparagus. If you have never tried asparagus pickles you must!
This is a quick and easy way to preserve this delicious spring vegetable. You don’t even need to break out your canning supplies. Refrigerator pickles are a very easy way to keep the sweet, earthy flavor and crunch of the asparagus, but also add spice and acidity. These refrigerator pickles will last for 2 weeks, if you don’t eat them all first! Put them on your sandwiches, add them to an antipasto platter, enjoy them in a Bloody Mary or just eat them out of hand.
1 ½ cup white wine vinegar
1 ½ cup water
2 tablespoons salt
3 pounds fresh asparagus, washed and trimmed to fit in your jars
4 large garlic cloves, sliced thin lengthwise
2 tablespoons yellow mustard seeds
2 tablespoons fennels seeds
1 teaspoon red chili flake
1 tablespoon black peppercorn
2 bay leaves, crumbled
Makes 4 (12-ounce) jars