Ingredients

• 1 pound thick asparagus spears , trimmed
• 1 tablespoon minced garlic
• 2 teaspoons crushed red pepper flakes
• 1 teaspoon mustard seed
• 0.5 teaspoons pink peppercorns , Optional
• 1.75 cups distilled white vinegar
• 1 cup water
• 1 tablespoon salt
• 1 teaspoon white sugar

Instructions

1. 1 Place trimmed asparagus in a quart-sized canning jar. Add garlic, pepper flakes, mustard seed, and peppercorns.
2. 2 Combine vinegar, water, salt, and sugar in a medium saucepan over medium heat; bring to a boil. Reduce heat and simmer for 5 minutes. Turn heat off.
3. 3 Pour vinegar mixture over the asparagus. Screw on the lid and let sit until lid has sealed, about 1 hour.
4. 4 Place in the refrigerator until pickled, at least 2 days.

Nutrition per serving