Pickled Skinny Asparagus Snacks

You will also need a clean quart-sized canning jar with lid and ring.

Soak the asparagus in ice water for 20 minutes to make them very crisp. Trim asparagus to fit the jar. Add asparagus into the jar making sure the spears are sticking straight up. Add all the pickling spices into the jar (garlic, peppercorns, bay leaves, dill, dried chilies and chili flakes).

To make the salt water brine: Add sea salt and ½ cup of warm water into a bowl. Stir until salt has dissolved. Add the remaining water into the bowl. Wait until the water has cooled to room temperature. If it is cool to the touch, add the apple cider vinegar.

Pour brine into the jar with the asparagus. There should be enough to submerge the asparagus under the brine. If not, make more brine and add it into the jar. Cover the jar loosely with a lid or cotton cloth secured with a rubber band.

Store in a cool place away from direct sunlight for 5-7 days. Once the brine is cloudy, take an asparagus spear and taste it. If it smells like pickle heaven and tastes pickled too, they are ready. Store in the fridge. Otherwise leave them out to ferment longer and try them again in a day or two.