From Sean Wight, Frog Hollow Hospitality Group, Augusta, Georgia
4 pounds asparagus, washed and trimmed
2 cups apple cider vinegar
¼ cup kosher salt
2 tablespoons sugar
1 tablespoon red pepper flakes
3 garlic cloves
1 teaspoon whole black peppercorns
1 tablespoon brown mustard seeds
1 tablespoon white mustard seeds
Blanch asparagus in a medium pot of salted, boiling water, about 2 minutes. Once tender, transfer to an ice bath.
While asparagus cools, combine remaining ingredients in a steel pot and bring to a simmer for about 3 minutes, stirring frequently. Let liquid cool completely. When asparagus and liquid are completely cooled, place asparagus in a container and pour the liquid over top, making sure to completely cover the vegetables. Refrigerate for at least 1 day. These will keep in fridge for up to 4 weeks.