I'm hosting a DIY Caesar Bar at a BBQ later this month so the preparation to find interesting garnishes for the drinks begins! Young tender asparagus is recommended for this recipe. You can use any jars you like but I was really pleased at how these turned out inside these Weck Asparagus jars.

Pickled Asparagus Spears Recipe

4 lbs Asparagus
3 cups Apple Cider Vinegar
3 cups of water
3 tablespoons pickling salt
3 lemon slices
3 tablespoons mixed pickling spice, divided
1.5 teaspoons of red pepper flakes
3 garlic cloves

Wash and trim the ends of the asparagus spears so they'll fit into your jars with a little more than 1/2 inch clearance.
Bring a pot of water to a rolling boil and blanch the asparagus for 10 secs until they are a brilliant green.
Plunge into a bowl of icy cold water immediately to stop the cooking. You may need to work in small batches.
In another pot bring the vinegar, pickling salt, and water to a boil. This is the brine.
Fill hot jars with one tablespoon of pickling spice, 1/2 teaspoons red pepper flakes, asparagus spears, and one garlic clove.
Pour the brine over the asparagus in the jars leaving 1/2 inch of head space.
Top with a slice of lemon.
Tap the jar gently on the counter and use a super clean chopstick to loosen and remove bubbles adding more brine as necessary.
Process for 10 minutes in a rolling boil.
Let the spears absorb the brine for at least 24 hours before eating.