Pickled Asparagus Spears

• 5 cups white wine vinegar
• 3 cups water
• 1 cup pickling salt
• 1 tablespoon granulated sugar
• 4 fresh oregano sprg, divided
• 4 teaspoons yellow mustard seeds divided
• 4 teaspoons green peppercorns whole, divided

1. Wash 4 quart jars and keep hot until needed. Prepare lids as manufacturer directs.
2. Prepare the brine by combining the vinegar, water, salt and sugar in a nonaluminum pot. Bring to a boil, then remove the pan from the heat.
3. In each of 4 quart jars, place 1 sprig of oregano, 1 teaspoon of yellow mustard seeds and 1 teaspoon of peppercorns. Arrange the asparagus spears, with the tips up, in the jars, cutting the stalks, if necessary, to leave about 1 inch of head space.
4. Pour the hot brine over the asparagus spears, filling the jars to within1/4inch of the top.
5. Wipe jar rims with a clean damp cloth and attach the lids. Let the jars cool on the counter for an hour or more, then refrigerate. The pickles are ready to enjoy after 4 days of aging, but they will continue to improve further for several weeks.
6. The pickles make wonderful swizzle sticks in Bloody Marys, or serve with your favorite dip.

white wine vinegar, water, pickling salt, sugar, oregano sprg, yellow mustard seeds

Taken from www.yummly.com/recipe/Pickled-Asparagus-Spears-1668510 (may not work)