Recipe: Pickled Asparagus

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.