Quick-Pickled Spicy Asparagus Recipe

Place trimmed asparagus in a quart-sized canning jar. Add garlic pepper flakes mustard seed and peppercorns.

Combine vinegar water salt and sugar in a medium saucepan over medium heat; bring to a boil. Reduce heat and simmer for 5 minutes. Turn heat off.

Pour vinegar mixture over the asparagus. Screw on the lid and let sit until lid has sealed about 1 hour.

Place in the refrigerator until pickled at least 2 days.