You’ll find this easy-to-make treat hard to resist!

Servings: 4

1 pound fresh asparagus, trimmed
1 cup water
1 cup white vinegar
1 tablespoon kosher salt
1 tablespoon mustard seeds
1 teaspoon red pepper flakes
2 cloves garlic, peeled and smashed
4 sprigs fresh dill

1. Begin by sterilizing a glass jar with a tight-fitting lid. This step is crucial to ensure your pickles stay fresh.

2. Trim the asparagus to fit the height of your jar, ensuring they are packed tightly and upright.

3. In a medium saucepan, combine the water, vinegar, and kosher salt. Bring the mixture to a boil, stirring until the salt is fully dissolved.

4. Remove the saucepan from heat and let the brine cool slightly.

5. Place the mustard seeds, red pepper flakes, garlic cloves, and dill sprigs into the jar with the asparagus.

6. Pour the warm brine over the asparagus, ensuring they are fully submerged.

7. Seal the jar with the lid and let it cool to room temperature before refrigerating.

8. Allow the asparagus to pickle for at least 24 hours before serving for the best flavor.

For a twist, try adding a few slices of lemon or a teaspoon of coriander seeds for a citrusy note. If you prefer a milder spice level, reduce the red pepper flakes or omit them altogether. You can also experiment with different vinegar types, such as apple cider vinegar, for a slightly sweeter flavor. For a quicker pickling process, slice the asparagus into smaller pieces, which will absorb the brine faster.