Try this easy pickling recipe and add a spear (or two!) to a tomato-based mocktail or Caesar.
1 large canning jar
1 ½ lb blanched* asparagus, washed and trimmed** to fit
¾ cup water
¾ cup white vinegar
1 tbsp salt
1 tbsp pickling spice
1 garlic clove, peeled and crushed
*Place asparagus in boiling water for 2-3 minutes then cool immediately with cold water
**Save the woody ends for soup later - place in a sealed bag and freeze until ready to use
1) Combine vinegar, water and salt in saucepan over medium heat. Bring to a boil. Set aside.
2) Add pickling spice and garlic to bottom of clean jar. Fill with asparagus and pour pickling liquid over asparagus and close jar.
3) Cool to room temperature then store in the refrigerator. Because this has not been canned use within 2 weeks. Let rest 24-72 hours before eating.