For the Brine:

• 3 cups white vinegar
• 2 cups water
• 2 oz Pacific Flake Sea Salt 
• 3 tablespoons Pickling Spice

For the Vegetables:

• 1-1/2 pounds skinny asparagus spears, bottoms trimmed
• 1 cup white onion, julienned

For the Brine: 

In a medium saucepan, bring the vinegar and water to a boil, then add the salt and Pickling Spice. Remove from heat and let the spices sit in the brine for 20 minutes.

For the Vegetables: 

While the brine is cooling, trim the bottoms of asparagus to remove the woody ends, about 1-2 inches worth. Neatly pack the asparagus and onion into a wide mouthed quart jar.

Using a small strainer, strain the brine over the asparagus and onion and discard the pickling spice. Allow the pickles to sit at room temperature for about an hour, then refrigerate. After one night, the asparagus will be ready to eat.

These will keep in the refrigerator for up to 3 months.