Asparagus Fridge Pickles

We will forever encourage people to make fridge pickles...they're quick, easy, and a great place to start if fermented or canned pickles seem intimidating. 

We've shared recipes for carrots and radishes, but today asparagus gets the spotlight. Asparagus has a short growing window, so preserving this harvest for future days is a great idea. These fridge pickles won't last too long because they're so delicious.

You can customize the flavor by adding your favorite dried spices...try red pepper flakes or even some fresh or dried chilis if you want to make these hot and spicy. 

Ingredients:

1 bunches of asparagus, trimmed to fit in a pint sized jar
1 cups of water
1 cups of white distilled vinegar
1 tbsp sugar
1/2  tbsp salt or pickling salt
3 garlic cloves, whole
3 sprigs of dill
optional: red pepper flakes, black peppercorns, mustard seed, dried chili peppers etc

Method of Preparation

1. Add whole garlic cloves and fresh dill to the bottom of a pint jar. Then pack the jar with trimmed asparagus vertically, fitting as many as possible without crushing them. Add optional dried spices/seasonings to your taste. 

2. To make the brine: in a small saucepan heat water, vinegar, salt & sugar on medium heat. Stir and simmer until everything is dissolved. 

3. Carefully pour the hot brine over the asparagus, ensuring they are completely covered by the liquid. 

4. Cool to room temperature before storing in the fridge for up to two weeks. You can eat them right away, but they're best after 2-3 days once they've sat in the brind for a bit.