...Pickled Asparagus. I'll be tasting it in a week. I used the recipe found in the above borrowed cookbook titles "Pickled." I have a ton of sticky notes marking many more to try.
However, there is an error in the recipe.
The author, Kelly Carrolata, of this cookbook states:
She also indicates to cut asparagus in "6 inch" length pieces.
I should have caught this at the beginning, but pint jars will only fit about a 4 inch piece, and I had brine leftover.
If you get this book to make the recipe, buy 24 ounce, or 1 1/12 wide-mouth pint jars.
I have never pickled asparagus, so I didn't water-bath these. They went into the refrigerator. I'll let you know how they taste. I used garlic from last year's garden in this recipe.