- 1 pound asparagus, trimmed*
- 1 large sprig fresh dill (or 1/2 teaspoon dried dill)
- 1 (1/4-inch) slice lemon
- 3/4 cup white vinegar
- 3/4 cup cider vinegar
- 1 cup water
- 2 teaspoons sugar
- 1 1/2 tablespoons salt
- 1 1/2 tablespoons pickling spice
- 2 medium cloves garlic, peeled
Pack asparagus, fresh dill (if substituting dried, see below) and lemon into a large glass jar or other heat-proof container. If using multiple smaller jars, pack a small sprig of dill and thin slice of lemon into each jar with the asparagus.
Combine remaining ingredients (including dried dill, if using) in a saucepan and bring to a boil. Boil one minute, then pour over asparagus to cover. Put lids on and refrigerate for at least 24 hours.
Keeps refrigerated up to two weeks. Snack on them right from the jar or enjoy in a salad or antipasto platter. They also make a delicious garnish for cocktails!
*If using thicker stalks of asparagus, blanch for about 10-15 seconds in boiling water, then submerge in ice water to stop cooking.