Homemade pickled asparagus, use them on salads and/or bloody Mary’s!
3 cups red wine vinegar
2 tbsp. mustard seeds
4 tsp. raw sugar (I used 4 sugar cubes)
2 tsp. dried basil
2 tbsp. garlic powder
4 dried chili peppers
1/4 cup olive oil
2 lb. asparagus
1/2 tsp salt.
Bring a pot of water to a boil with salt in it.
Blanch asparagus for two minutes and then cool off in ice water.
Bring spices to a boil (and the sugar), let cool.
Divide the oil between 2- 500 ml jars, pack with chilli peppers (two for each jar) and asparagus.
Fill with vinegar mixture. Place in fridge for a minimum of two days and then enjoy!