Pickled Asparagus
INGREDIENTS
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4 pounds asparagus, trimmed to fit your pint jars and blanched in boiling water for approximately 10 seconds
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3 cups vinegar (half apple cider vinegar, half white vinegar)
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3 cups water
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2 tablespoons kosher salt
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4 tablespoons Penzeys pickling spice
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1 tablespoon red hot chili flakes
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3 garlic cloves, peeled
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3 slices of lemon
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3 pint jars (if you use the taller, 12 ounce jelly jars, you don’t have to cut your asparagus quite as short and you’ll probably fill four jars. I didn’t have any, so I didn’t use them).
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