Quick & Easy Spicy Pickled Asparagus

Start by washing the asparagus thoroughly, trimming the rough ends. Here's a tip - bend the asparagus stalk until it snaps naturally; that's usually the perfect spot to trim.

Next, prepare your jars. I recommend using glass canning jars, which you should clean thoroughly to ensure they're free from any bacteria that could potentially spoil your pickles. Warm the jars in a pot of boiling water for around 10 minutes and keep them hot until you're ready to use them.

In a large pot, combine vinegar, water, salt, sugar, and pickling spices. Bring to a simmer stirring occasionally until salt and sugar are completely dissolved.

Place one garlic clove, one chili and one dill sprig to each jar. Pack the asparagus tightly into each jar, tips facing up. Try not to damage the tips, as this can affect the texture and appearance of your finished product.

Pour the hot pickling liquid into the jars, leaving about 1/2 inch headspace at the top. Make sure the asparagus is completely submerged. Seal the jars with their lids.

Finally, process the jars in boiling water for 10 minutes. Once done, set them aside to cool at room temperature. One handy hint here: if the lid pops back when pressed, it's not sealed properly, and you'll need to redo the process or refrigerate that jar immediately.

I encourage you to let these pickles sit for at least two days before digging in, to ensure the asparagus has absorbed all those delightful flavors.