Step 1

In medium sized saucepan, combine water, vinegar, salt, and sugar; over medium high heat, bring to a boil or until sugar and salt is dissolved, stirring occasionally. Set aside to cool slightly.

Step 2

Place garlic clove, mustard seeds, peppercorns, and red pepper flakes at the bottom of a large jar (quart size jar). Arrange asparagus spears vertically in jar and tuck dill sprigs into the jar.

Step 3

Pour the brine into the jar, covering the asparagus completely.

Step 4

Cover jar and place in the fridge at least overnight but preferably a week before eating.

Step 5

Store the jar of pickled asparagus in the refrigerator for up to 3 months.