Step 1

Avoid using thin-stemmed asparagus spears for this recipe as they turn too floppy. For safety reasons, be sure to use bottled lemon juice, not fresh-squeezed juice, in this recipe. This pickled asparagus can be processed for long-term storage; see the instructions in this article .

Step 2

Bring vinegar, water, tomato juice, garlic, lemon juice, Worcestershire, salt, horseradish, celery seeds, pepper flakes, and pepper to boil in Dutch oven over medium-high heat. Carefully add asparagus to vinegar mixture with tips facing same direction. Return to brief boil, then immediately remove from heat.

Step 3

Meanwhile, place two 1-quart jars in bowl and place under hot running water until heated through, 1 to 2 minutes; shake dry.

Step 4

Using tongs, carefully pack asparagus into hot jars, tips facing up. Using funnel and ladle, pour hot brine over asparagus to cover, and gently press 1 lemon slice into each jar until just submerged.

Step 5

Let jars cool to room temperature, cover with lids, and refrigerate for at least 5 days before serving. (Asparagus can be refrigerated for up to 1 month; flavor will continue to mature over time.)