1 bunch asparagus
1 bunch carrots
5 garlic cloves, peeled and slightly crushed
2 c water
2 c white vinegar
2 tbs kosher salt
2 tbs pickling spices
1 tbs crushed red pepper flakes
Cut asparagus and carrots into lengths and thicknesses that will fit in your jars (or in your mouth.) I used long asparagus spears and then cut long quarters of peeled carrots to match. Pack vegetables into jars, divide the garlic amongst the jars and set aside.
Combine water, vinegar, salt, pickling spices, and red pepper flakes in a saucepan. Bring to a boil.
Pour hot vinegar mixture over the vegetables to cover. Top the jars with clean lids and allow to cool to room temperature. Refrigerate the pickles for 24 hours before serving. The longer the pickles sit in the fridge, the spicier they will become.
While I use asparagus and carrots here, this pickle works great with almost any vegetable. The new spring veggies are particularly nice, like radishes, snap peas and scallions.