The amount of asparagus and brine you need might vary based on the size and shape of your jar. I’m using a 32-ounce jar.

Trim the ends off the asparagus, so they fit standing up in the jar. Pack them into the jar.

Add the shallot, garlic, dill, and peppercorns to the jar, around the sides of the asparagus.

In a saucepan over medium heat, combine the vinegar, water, sugar, and salt. Heat and stir until the sugar is dissolved.

Pour the brine into the jar, over the asparagus, until fully submerged.

Cool to room temperature on the counter, then close the lid and refrigerate overnight.

Pickled asparagus will keep for up to three weeks in the fridge.