INGREDIENTS
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2 pounds asparagus spears, trimmed to fit
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2 cups apple cider vinegar
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1/2 cup water
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1 1/2 tablespoons kosher salt
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1 tablespoon mustard seed
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1 1/2 teaspoons celery seed
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1 teaspoon dill seed
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4 cloves garlic, peeled
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*chili pepper flakes (optional)