Fresh asparagus stalks weighing two pounds, cut to fit your jars
Two cups of white vinegar
two cups of water
1/4 cup of sugar, granulated
One teaspoon mustard seeds and two teaspoons of kosher salt
One tsp black peppercorns
two bay leaves
Four garlic cloves, peeled and crushed
One lemon, cut into circles
One teaspoon of optionally spicy red pepper flakes
Guidelines:
Trim the rough ends off the asparagus stalks to make them the right height for your jars. Peel the lowest third of the spears if you’d like to get rid of any rough skin.
Get the brine ready: White vinegar, water, sugar, salt, mustard seeds, black peppercorns, bay leaves, garlic cloves, lemon slices,
and red pepper flakes (if used) should all be combined in a medium pot.
Over medium heat, bring the mixture to a boil, stirring regularly, until the salt and sugar are completely dissolved.
