Small Batch Overnight Refrigerator Pickled Fresh Asparagus

I thought my 1/4" thick (or less) asparagus would lend itself nicely to a quick pickle and it turns out, that was a good idea:@) This Overnight Small Batch Pickled Fresh Asparagus made a garlic-y, lightly dill flavored pickle that had a nice crisp bite. Since the spears were so thin I didn't need to blanch them, simply poured the hot brine over the veggies. This is a nice fresh pickle folks, great as a side dish or added to salads, don't hesitate to try it!

 This amount of brine would be good for up to one bunch of asparagus.

Small Batch Overnight Pickled Asparagus
1/2 to 1 small bunch very thin asparagus, washed and dryed, ends trimmed and spears cut into 3 pieces
1 C water
1/4 C cider vinegar
1 Tblsp sugar
1 tsp kosher salt
2 cloves garlic, crushed and peeled
1/2 tsp mustard seed
1/4 tsp dill weed

1. Bring water, vinegar, sugar and salt to a boil. Remove from heat.
2. Place asparagus, garlic, mustard seed and dill weed in bowl. 
3. Pour hot mixture over veggies, allow to come to room temperature on counter, cover and place in refrigerator.
4. Refrigerate overnight (at least), stirring occasionally (I use a Lock-N-Lock and just flip the bowl upside down)-enjoy!

Eat well and have a happy day:@)

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