Pickled Asparagus

1. Prepare the Asparagus
   Wash asparagus and snap off woody ends. Trim spears to fit vertically in a quart-size jar.
2. Pack the Jar
   Place 2–4 smashed garlic cloves, 1 tsp whole black peppercorns, and optional red pepper flakes at the bottom of a clean jar. Tightly pack the asparagus upright.
3. Make the Brine
   In a small saucepan, combine 240 ml (1 cup) apple cider vinegar, 240 ml (1 cup) water, 1 tbsp maple syrup, and 2 tsp salt. Bring to a simmer, stirring until salt dissolves, about 2–3 minutes.
4. Pour the Brine
   Carefully pour the hot brine over the asparagus until fully covered. Leave ½ inch of headspace at the top.
5. Seal and Chill
   Let cool slightly, then seal with a lid. Refrigerate for at least 24 hours before eating. Flavor deepens over 2–3 days.

Notes:

• Asparagus pickles are best after 2–3 days in the fridge — the flavor deepens significantly.
• Thin asparagus spears pickle faster than thick ones.

Storage:

• Keeps in the refrigerator for up to 3 weeks. Always use a clean utensil to remove spears.

Swaps:

• Swap maple syrup for cane sugar or agave.
• Add fresh dill, mustard seeds, or red pepper flakes for extra flavor.

Tips:

• Use the same brine method for green beans, carrots, or zucchini.