Cocktail Pickled Asparagus

• 2 pint mason jar
• 10 asparagus spears, ends trimmed
• 2 c. cider vinegar
• 2 c. water
• 2 tbsp. Pickling Spice Mix (recipe follows)
• 1 tsp. fresh dill
• 2 tsp. rainbow peppercorns
• ⅛ tsp. ground cayenne
• 2 cloves garlic

Pickling Spice Mix:

• 1 ceylon cinnamon stick, broken into pieces
• 2 whole bay leaves, crushed
• 2 whole cloves
• 2 tbsp. mustard seeds
• 2 tbsp. whole coriander seeds
• 1 tbsp. rainbow peppercorns
• 2 tsp. whole allspice
• 2 tsp. dill seeds
• 1 tsp. crushed chili pepper

Cut the asparagus to fit in the jar with the lid on. Blanch asparagus in boiling water for 1 minute, then remove to an ice bath. In a small saucepan, bring vinegar, water, and Pickling Spice Mix to a boil for 2 minutes. Put asparagus into jar and pour pickling liquid over it. Add all remaining ingredients to the jar, and stir. Cool the jar to room temperature, seal the jar tightly, and refrigerate at least 3 days. Pickled asparagus will keep in the refrigerator for 2 weeks. Serve with a Bloody Mary cocktail, or alongside hard boiled eggs on a meat and cheese platter.

For the pickling spice mix: Combine all ingredients and store in an airtight container at room temperature up to 1 year.