PRESERVE THE SEASON: Quick Pickled Asparagus

Since the weather has decided that it's going to be spring on the Palouse, we couldn't wait to bring you one of the first signs of the season-- asparagus! Kyle, our Produce Manager, has brought in organic asparagus and it's only $4.99 per pound right now. 

With just a few simple ingredients, you can quickly pickle asparagus to crunch on throughout the season- or adorn your Blood Marys with.

To make this recipe (for 1, 24-ounce jars) you will need:

1-1 1/2 pounds of asparagus
1 cup white vinegar
1/2 jalapeno pepper, sliced into rounds 
3 cloves garlic
1 teaspoon whole peppercorns
1 teaspoon mustard seed
1/2 teaspoon whole allspice 
2 teaspoons salt
2 teaspoons sugar

Wash and dry your asparagus. Trim the ends so that the whole spear fits in the jar. Place asparagus in the jar with the vinegar and the rest of the ingredients. Fill the rest of the jar with water until the tops of the spears are covered. Place tight fitting lid over the top and shake jar until sugar and salt are fully dissolved.

Your asparagus will be ready in 24-48 hours and will keep in the fridge for up to two weeks.