Quick Pickled Asparagus

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Infused with garlic, mustard seed, and fresh dill, these tender pickled asparagus spears boast a crisp, refreshing taste that's perfect for spring snacking.

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Prepare two sterilized 17-ounce jars. In each jar, add peppercorns, garlic cloves, and fresh dill sprigs.

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In a medium saucepan, combine water, kosher salt, and sugar. Stir over medium heat until the salt and sugar have dissolved.

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Add vinegar and bring the mixture to a gentle boil over medium heat. Remove the saucepan from the stovetop.

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Carefully and slowly pour the hot vinegar mixture into the jars, leaving about ½ inch of space from the top.

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Seal the jars with lids and let them cool at room temperature. Once cooled, refrigerate the for 24 hours, enjoy!

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For The Full Recipe Click Here

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