Pickled White Asparagus, Cucumbers, and Peppers

Ingredients

• 1 pound white asparagus
• 1 red bell pepper
• 1 English cucumber
• 2 teaspoons minced garlic
• 1 teaspoon pickling spice
• 0.5 teaspoons peppercorns
• 2 cups water
• 1.75 cups white vinegar
• 1 tablespoon salt
• 1 teaspoon sugar

Instructions

1. 1

   Divide asparagus, bell pepper, cucumber, garlic, pickling spice, and peppercorns between 2 quart-size canning jars.

2. 2

   Bring water, vinegar, salt, and sugar to a boil in a saucepan over high heat. Reduce heat and simmer for 5 minutes.

3. 3

   Funnel mixture into jars. Screw on lids and let sit 1 hour or until sealed. Refrigerate for a minimum of 48 hours before serving. Store pickles in the refrigerator after opening.