Spicy Pickled Asparagus

Asparagus season is upon us, and it's such a treat. Asparagus is one of those crops that really speaks to a seasonal eating lifestyle. It pops up for such a short growing window- from mid-April through late May in our climate; and when it does it is so tender and delicious. If you can, try to snap off a fresh asparagus shoot straight from the earth and crunch it raw. You can really taste the flavor of all the stored energy of winter driving that succulent little torpedo up towards the sun. Alas with a few weeks of warm weather the asparagus shoots quickly become woody and start looking like bushes so we have only this narrow window of spring weather to enjoy them. ...and that's why I like to pickle them so we can enjoy them all year long!

Ingredients

1 bunch Asparagus shoots snapped off at the base and trimmed to fit upright in a quart jar

2 cups white vinegar

1 cup water

2 cloves garlic, sliced

1 frond dill

1 hot pepper or a teaspoon of chilli flakes

1 teaspoon sugar (optional)

1 teaspoon salt

1 quart jar

Instructions

1. First blanch the asparagus by putting them in boiling water for 2 minutes and then dropping them into ice water.

2. Then pack them tightly into your empty quart jar along with the hot pepper, dill, and garlic.

3. Next bring the vinegar, water, salt and sugar to a boil and pour over the asparagus.

4. Make sure the brine covers the asparagus spears.

5. Lastly, close the jar and can it by boiling the whole jar in a boiling water bath for 10 minutes.

6. If you don't want to can it, just leave the closed jar sitting on the counter for a day or two and then put it in the fridge.

7. If you do want to can them, make sure to read up or get help from an experienced canner as food safety is something you don't want to mess up when it comes to canning!

8. If you can get it together to make and can several jars- you can enjoy the taste of spring long into the cold months of next winter!