2tsppickling spice (a mix of mustard seed, cloves, peppercorns, coriander seed, dill seed, dill seed, red pepper flakes)
2tspchopped garlic, optional
Instructions
Chop the asparagus into about thirds to fit into pint jars. Before putting in the asparagus, put 1 teaspoon of pickling spice and 1 teaspoon of chopped garlic in each of the pint jars. Fill the pint jars with the chopped asparagus.
Combine the vinegar, water, salt, and sugar (optional) in a pot on your stovetop. Heat until the salt and sugar are dissolved.
Cover the asparagus with the hot brine and put the lid on the jar.
Allow to cool and then place in the fridge.
Enjoy after 1 week, but the longer you let them sit the better they taste!