With asparagus in season, this spring veggie is very abundant! Mix it up by pickling the fresh green vegetable – if you like a little spice, add in the red pepper flakes for a kick!
1 1/2 lbs fresh asparagus
1 cup water
1/4 cup sugar
1 1/2 cup white wine vinegar
2 Tbsp salt
6 garlic cloves, sliced thin lengthwise
1 Tbsp crushed red pepper flakes (optional)
2 Tbsp yellow mustard seeds
2 Tbsp fennel seeds
1. Trim the asparagus to remove any tough, fibrous parts. Arrange vertically in a glass jar. (trim to fit)
2. In a pot, mix together water, sugar, vinegar, salt, garlic, red pepper flakes, mustard seeds, and fennel seeds. Bring the mixture to a boil.
3. Pour the hot liquid over the fresh asparagus in the jar.
4. Let the jar cool to room temperature. Refrigerate, with the lid on, for 48 hours. Keep refrigerated and eat within a week.