Ingredients
- 1 bunch asparagus, ends trimmed
- ½ cup yellow onion, julienned
- 2 cups champagne vinegar
- 2 cups water
- ¾ cup cane sugar
- ½ cup kosher salt
- ¼ cup pickling spice
- 4-5 bay leaves, whole
Instructions
- Place onions and asparagus into a one quart mason jar. Set aside.
- In a medium sauce pan, bring water, vinegar, sugar, salt, pickling spices, and bay leaves to a boil until salt and sugar are completely dissolved.
- Pour hot liquid into mason jar being sure to completely cover the vegetables. Immediately place lid onto jar and allow to cool completely at room temperature. Once cooled, store under refrigeration for up to 2 months.