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1
You will also need a clean quart-sized canning jar with lid and ring.
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2
Soak the asparagus in ice water for 20 minutes to make them very crisp.
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3
Trim asparagus to fit the jar.
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4
Add asparagus into the jar making sure the spears are sticking straight up.
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5
Add all the pickling spices into the jar (garlic, peppercorns, bay leaves, dill, dried chilies and chili flakes).
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6
To make the salt water brine: Add sea salt and 1/2 cup of warm water into a bowl.
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7
Stir until salt has dissolved.
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8
Add the remaining water into the bowl.
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9
Wait until the water has cooled to room temperature.
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10
If it is cool to the touch, add the apple cider vinegar.
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11
Pour brine into the jar with the asparagus.
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12
There should be enough to submerge the asparagus under the brine.
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13
If not, make more brine and add it into the jar.
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14
Cover the jar loosely with a lid or cotton cloth secured with a rubber band.
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15
Store in a cool place away from direct sunlight for 5-7 days.
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16
Once the brine is cloudy, take an asparagus spear and taste it.
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17
If it smells like pickle heaven and tastes pickled too, they are ready.
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18
Store in the fridge.
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19
Otherwise leave them out to ferment longer and try them again in a day or two.
