Ingredients:

  • 1 pound (450g) fresh asparagus, trimmed
  • 1 cup (240ml) white vinegar
  • 1 cup (240ml) water
  • 1 tablespoon (15g) granulated sugar
  • 1 tablespoon (15g) sea salt
  • 2 teaspoons (10g) mustard seeds
  • 1 teaspoon (5g) black peppercorns
  • 1 teaspoon (5g) dill seeds (or fresh dill sprigs)
  • 2 cloves garlic, peeled and smashed

Instructions:

  1. Trim the asparagus ends and wash thoroughly.
  2. In a medium saucepan, combine vinegar, water, sugar, and salt. Bring to a boil, stirring until sugar and salt dissolve.
  3. Stir in mustard seeds, peppercorns, dill seeds, and garlic.
  4. Add asparagus to the boiling brine for 2-3 minutes until slightly tender but still crisp.
  5. Using tongs, carefully transfer asparagus to the prepared jar. Pour hot brine over asparagus, ensuring they are fully submerged.
  6. Seal the jar with the lid and allow to cool to room temperature. Refrigerate for at least 30 minutes before serving.