Refrigerator Asparagus Pickles

Ingredients

• 4 cups white vinegar*
• 3 cups water*
• 1/2 cup granulated sugar*
• 1/4 cup pickling salt*
• 1 tbsp mixed pickling spice*
• 1 tsp red pepper flakes*
• 1 tsp dill seed*
• 2 - 4 cloves garlic, peeled
• 2 lb (1 kg) asparagus spears, trimmed

Directions

1. To prepare pickling liquid, combine all ingredients except asparagus in a nonreactive Dutch oven. Bring to a boil over medium heat, stirring to dissolve sugar and salt. Add asparagus and cook, uncovered, for 2 minutes. Using tongs, remove asparagus from pickling liquid and place, tips up, in two sterilized 1 quart (1 L) jars. Cool pickling liquid completely, about 1 - 2 hours. Pour pickling liquid over asparagus. Cover and refrigerate for at least 8 hours or up to 1 week.