1. Trim away the woody bottom portions of the asparagus (about 2″) and place in a small stainless container just large enough to stand the asparagus upright.
2. Combine the vinegar, water, sugar and salt in a sauce pot. Whisk to dissolve the sugar and salt, and bring the pot to a boil.
3. Pour the boiling pickling liquid over the asparagus in the container.
4. Cover the asparagus container and refrigerate for 24 hours. Drain before use.
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