Asparagus Pickles

Ingredients

• 2 pounds asparagus fresh
• 1 teaspoon peppercorns black
• 4  garlic cloves minced
• 0.3 cup kosher salt 
• 1 teaspoon mustard seeds 
• 1 tablespoon sugar 
• 2  tarragon sprigs fresh
• 1.5 cups vinegar white

Equipment

• sauce pan
• canning jar

Directions

1. Trim off bottom of asparagus so that asparagus fits into 2 (1-qt.) sterilized canning jars, leaving 1/2-inch headspace. Discard asparagus ends. Divide salt and next 4 ingredients between jars. Pack trimmed asparagus, pointed ends up, into jars.
2. Bring vinegar, sugar, and 1 cup water to a boil in a small saucepan over medium-high heat.
3. Pour vinegar mixture over asparagus, filling to 1/2 inch from top. (Fill jars with additional hot water, if needed.)
4. Remove air bubbles; wipe jar rims. Cover with metal lids, and screw on bands. Shake to combine, and chill 24 hours. Store in refrigerator up to 1 month.