I served these at my Pickle Bar this past weekend and they were the favorite. So simple and so tasty. These are ready to eat after 24 hours, but I let mine pickle for 48 hours. They were fantastic.
- asparagus, enough to fit in your jar and trimmed to the correct height
- 3/4 C white vinegar
- 3/4 C water
- 3 T organic blonde coconut sugar
- 1 T salt (I used some large-grained Monterey Bay Garlic Sea Salt)
- 3 cloves minced garlic
- 1 t fennel seeds
- 1/2 t mixed peppercorns
- 1/2 t mustard seeds
Blanche the asparagus quickly. I placed the asparagus in a medium saucepan, cover them with water, and bring it to a boil. Turn off the heat and drain immediately.
Place all of the other ingredients together in a medium saucepan. Bring it to a boil and, then, simmer for 3 to 5 minutes. Pour the liquid over the top of the asparagus. Let come to room temperature.
Seal the jars and refrigerate until ready to eat. These will keep for approximately 2 weeks. Let come to room temperature before serving.