Pickled Asparagus II

Ingredients

• 1 pound fresh asparagus, trimmed and cut into 1-inch pieces
• 1 cup white vinegar
• 1/2 cup sugar
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried dill

Directions

1. Bring a pot of water to a boil. Add the asparagus and cook for 3 minutes.
2. Drain the asparagus and place in a heatproof bowl.
3. In a separate bowl, whisk together the vinegar, sugar, salt, pepper, and dill.
4. Pour the vinegar mixture over the asparagus and stir to combine.
5. Transfer the asparagus to a jar and let cool for 30 minutes.
6. Cover and refrigerate for at least 4 hours before serving.

Interesting Facts

• Pickled asparagus can be stored in the refrigerator for up to one month.
• Pickled asparagus is a great addition to salads, sandwiches, and even as a snack.
• Pickled asparagus can be used as a garnish for cocktails and other drinks.