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.

Pack the Jars: Place the asparagus stalks, standing erect, into jars that have been sterilized.

Make cautious not to damage the spears by packing them too firmly.

Pour the Brine: Leaving approximately 1/4 inch of room at the top, carefully pour the hot brine over the asparagus stalks in the jars to completely cover them.

If necessary, adjust the asparagus and remove any air bubbles with a clean chopstick or knife.

Seal the Jars: Use a clean, moist towel to wipe the jar rims free of any brine. Put the jar lids on and screw them shut.

Process the jars for ten minutes after bringing the water to a boil.

Before storage, take the jars out of the canner and allow them to cool fully.

Keep the Jars Cold: Before opening, keep the sealed jars of pickled asparagus in a dark, cool area for at least one week. Use the pickled asparagus within two to three weeks of opening the jars and storing them in the refrigerator.Pickled Asparagus:

Pickled asparagus is a delicious method to keep this popular spring vegetable’s crisp, fresh flavor. You may savor asparagus’ flavor all year long with this easy and flexible recipe. Trimmed asparagus spears are placed into sterilized jars while maintaining their texture and form by standing them upright.

Process the Jars: A water bath canner can be used to process the jars if you intend to keep the pickled asparagus for a long time. Make sure there is at least one inch of water covering the jars when you place them in the canner.

The asparagus is infused with a tangy and fragrant taste by a tasty brine comprised of white vinegar, water, sugar, salt, mustard seeds, black peppercorns, bay leaves, garlic cloves, lemon slices, and red pepper flakes (for a little heat).

To guarantee that the jars remain fresh for a long time, they are sealed and treated in a water bath canner. These pickled asparagus spears make a tasty and refreshing garnish for drinks or as a delightful and tangy addition to salads when kept in a cold, dark area for several months. This recipe for pickled asparagus is easy to make and tastes great any time of year.