Bloody Mary Asparagus

This is the first in a series of pickles.  A friend of mine wants to make the "Salad" for Bloody Mary's as her wedding favor.  Needless to say I was more than willing to take up that challenge.  I recommend letting these guys sit for a month or more but as my tester found out they are very tasty after just 2 weeks.

Bloody Mary Asparagus 

The recipe is for a pint of asparagus and yes it is worth just doing one of two pints. If you have exceptional long asparagus go for a quart jar.

1 lb asparagus, trimmed

2 c white vinegar

1/2 c water

1 T salt

1 t horseradish

1 t hot sauce

1/2 t black pepper, cracked

1/4 t celery seed (optional)

Trim the asparagus to the height of your jars.  Simmer vinegar, water, and salt until salt is dissolved.  Place the spices in the bottom of your jar.  Place your jar on its side to make packing the asparagus easier.  When your jar is filled pour the warmed vinegar over the asparagus until the jar is filled to within 1/2 inch of the top.  Process for 10 mins.