Step 1: Filling the Jar
- ½ teaspoon black peppercorns
- 2 cloves garlic peeled and mashed
- 1/4 teaspoon red pepper flake (optional)
- 1/4 teaspoon turmeric
- 1/2 lb of asparagus (15-25 spears)
Add the peppercorns, garlic, red pepper flakes, and tumeric to a 12 oz jelly canning jar.
Trim off the bottom edge of the asparagus to fit into the jar and place tips up.
Step 2: Cooking the Brine
- 1 cup white vinegar
- 1 cup of water
- 2 tablespoons of salt
Add the vinegar, water, and salt to a medium-sized saucepan and bring to a boil over medium heat. Stir in the salt until it dissolves.
Step 3: Pouring the Liquid
Very carefully pour the hot vinegar mixture over the asparagus to fill the jar to the top. Screw the lid on finger tight and let cool on a counter. Once cooled, refrigerate for up to a month.