Spicy Pickled Carrots and Asparagus

• Recipe by John Currence

Ingredients

1. 4 cups water
2. 3 cups cider vinegar
3. 1/2 cup sugar
4. 10 thyme sprigs
5. 4 garlic cloves, thinly sliced
6. 1 tablespoon cracked black peppercorns
7. 1 tablespoon crushed red pepper
8. 1 tablespoon mustard seeds
9. 1 tablespoon salt
10. 1 pound large carrots, sliced diagonally 1/3 inch thick
11. 2 pounds medium asparagus, trimmed

Directions

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. Simmer over low heat for 10 minutes. Remove from the heat and let cool for 5 minutes. In a wide heatproof bowl, cover the carrot slices with the pickling mixture. Let cool to room temperature.
2. In a large saucepan of boiling salted water, cook the asparagus until bright green, about 1 minute. Drain and refresh under cold water. Add the asparagus to the pickling mixture and refrigerate for 24 hours. Drain the pickles, transfer to a platter and serve.