Espárragos encurtidos rápidos

Ingredientes

• 1 1/2 pounds fresh asparagus ((about 40-45 medium spears))
• 2 large garlic cloves, (smashed)
• 1 teaspoon black peppercorns
• 1 teaspoon yellow mustard seeds
• 1/4 teaspoon crushed red pepper flakes
• 2 large sprigs fresh dill
• 1 1/2 cups white vinegar
• 1 cup water
• 2 tablespoons white granulated sugar
• 1 tablespoon Morton kosher salt

Preparación

1. 1

   Trim the asparagus to fit into a 1-quart jar, allowing for a half inch of headspace. Save the trimmed ends (discard the woody ends) for another use.

2. 2

   Add asparagus, tips up, to the jar. Pack the spears in at the base as tightly as you can to secure them into place.

3. 3

   Add garlic, peppercorns, mustard seeds, crushed red pepper flakes, and dill to the jar.

4. 4

   In a small saucepan over medium-high heat, combine the vinegar, water, sugar, and salt. Bring mixture to a boil and whisk vigorously until sugar and salt dissolve. Immediately pour hot brine over the asparagus, to cover the tips.

5. 5

   Let jar cool completely on the counter, then place lid on and store in the refrigerator for up to 3 weeks. Pickled asparagus will be ready to eat in 24 hours, but will be even more deliciously pickled after about 3 days.