Pickled Asparagus II

Recipe View 5 mins Prepare the Asparagus: Trim the tough ends of the asparagus spears, ensuring they fit comfortably within a clean, sterilized 1-quart glass jar. Pack the spears loosely, allowing the pickling brine to circulate (5 minutes).

Recipe View 2 mins Create the Pickling Brine: In a stainless steel saucepan, combine the water, white wine vinegar, brown sugar, crushed garlic, julienned jalapeno, thyme sprigs, bay leaves, salt, and cracked black peppercorns (2 minutes).

Recipe View 3 mins Simmer to Perfection: Bring the brine to a gentle boil over medium-high heat, stirring until the sugar and salt are fully dissolved. Reduce heat and allow to simmer for exactly 1 minute to infuse the flavors (3 minutes).

Recipe View 2 mins Infuse the Asparagus: Carefully pour the hot pickling liquid over the asparagus spears in the jar, ensuring the tips are fully submerged. Gently tap the jar to release any trapped air bubbles (2 minutes).

Recipe View 24 hrs Cool and Refrigerate: Cover the jar with a lid and allow it to cool to room temperature on the counter. Once cooled, transfer the jar to the refrigerator. Allow the asparagus to pickle for a minimum of 24 hours, or preferably 3-5 days, to allow the flavors to fully develop (24+ hours).