Spicy Pickled Carrots and Asparagus

• 4 cups water
• 3 cups cider vinegar
• 1/2 cup sugar
• 10 thyme sprigs
• 4 garlic cloves, thinly sliced
• 1 tablespoon cracked black peppercorns
• 1 tablespoon crushed red pepper
• 1 tablespoon mustard seeds
• 1 tablespoon salt
• 1 pound large carrots, sliced diagonally 1/3 inch thick
• 2 pounds medium asparagus, trimmed

1. In a large saucepan, combine the water, vinegar, sugar, thyme sprigs, garlic, peppercorns, crushed red pepper, mustard seeds and salt and bring to a boil.
2. Simmer over low heat for 10 minutes.
3. Remove from the heat and let cool for 5 minutes.
4. In a wide heatproof bowl, cover the carrot slices with the pickling mixture.
5. Let cool to room temperature.
6. In a large saucepan of boiling salted water, cook the asparagus until bright green, about 1 minute.
7. Drain and refresh under cold water.
8. Add the asparagus to the pickling mixture and refrigerate for 24 hours.
9. Drain the pickles, transfer to a platter and serve.

water, cider vinegar, sugar, thyme, garlic, cracked black, red pepper, mustard seeds, salt, carrots, medium asparagus

Taken from www.foodandwine.com/recipes/spicy-pickled-carrots-and-asparagus (may not work)