REFRIGERATOR PICKLED ASPARAGUS

Steps:

• Heat a large pot of water for blanching the asparagus. Salt the water with 1 tablespoon per quart of water in the pot. Separately, add ice to a large bowl and fill with ice water (this is to quickly cool the aparagus later; set this aside).
• In a separate saucepan, combine the vinegar, water, 1 1/2 teaspoons salt, sugar, pepper, allspice, bay leaf and a sprig of thyme (save the rest of the thyme for the jars). Bring to a rolling boil, then remove from heat and allow to steep for 15 minutes off heat.
• Prepare the asparagus: Snap off or cut off the woodiest ends of the spears. Trim the stalks to the size of your jar. I measure the jar, and then use a measuring tape or ruler while cutting so my spears will fit without being squished by the lid. Blanch the asparagus in the boiling water for about 90 seconds, working in batches if you don't have room in the pot for the asparagus to boil freely. Spears should be pliable but still firm, with a bright green color. Remove blanched asparagus from the boiling water and plunge it into the ice water to shock it and stop the cooking. Remove from ice water and dry on a towel.
• Pack the jars; Pack the spears into squeaky clean wide-mouth pint jars, along with a fresh sprig of thyme. Add the garlic to the jars, dividing equally.
• Strain the pickling syrup and pour syrup into the jars. Screw lids on tightly and place jars in refrigerator to marinate. Allow asparagus to pickle for a week before you open the lid and enjoy it!