Makes one pound pickled asparagus.
1 pound asparagus, ends removed2 cloves garlic, thinly sliced2 sprigs thyme6 coriander seeds6 black peppercorns1 small hot chili pepper2 bay leaves3 cups apple cider vinegar1 1/2 cups dry white wine1 teaspoon sugar1 tablespoon salt
Place the asparagus, garlic, thyme sprigs, coriander seeds, black peppercorns, chili pepper and bay leaves in a glass or non-corrosive baking dish.
Place the vinegar, white wine, sugar and salt in a saucepan over medium high heat. Bring to a boil. Boil for 1 minute and immediately pour over the asparagus. Cool completely at room temperature. Cover with plastic and refrigerate. The asparagus will be ready in 48 hours and will keep for a week.
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