Refrigerator Pickled Asparagus

 I made these for my daughter who loves anything dill.  Super easy to make,  but you do need to wait a day or two before they are ready to eaten.

REFRIGERATOR PICKLED ASPARAGUS

(makes 1 quart)

Ingredients:

*1 bunch asparagus 

*4 garlic cloves, sliced

*1/3 cup fresh dill weed

*1 1/2 teaspoon kosher salt

*1 teaspoon ground black pepper

*1/8 - 1/2 cup sliced peperconcinis

*1/2 cup peperconcini juice

*1 cup water

*1/2 cup white vinegar

*1 tablespoon granulated sugar

Directions:

~Wash the asparagus and trim off the bottoms (discard the bottoms).

~Now cut the asparagus to fit into a quart size jar (keep the cut pieces this time).

~Place all of the asparagus into the quart size canning jar.

~Add the garlic, dill, and peperconinis to the canning jar.

~In a small saucepan, add the peperconini juice, vinegar, water, salt, pepper, and sugar.

~Bring to a boil.

~Pour the hot brine oven the top of the asparagus to fill the jar.

~Seal with lid and place in the refrigerator.

~Refrigerate for at least 24 hours before eating, but best if you can wait 4 or 5 days.