SMOKY PICKLED ASPARAGUS

2 cups white wine vinegar

3 cloves garlic, peeled and finely chopped

1 tablespoon sea salt

1 tablespoon granulated sugar

1 teaspoon smoked paprika

1  bunch thin asparagus spears (about 1 1/4 pounds)

1 medium shallot, peeled, thinly sliced and separated into rings

In small sauce pot, whisk together vinegar, garlic, salt, sugar and paprika until sugar and salt have dissolved. Over high heat, bring mixture to a boil; let boil 1 minute.

Meanwhile, trim bottom inch from asparagus spears. Place spears in a resealable container or baking dish (I use an 8" pan). Top with sliced shallots.

Pour hot vinegar mixture over asparagus, carefully adjusting asparagus to make sure they're mostly covered (if not completely).

Let sit uncovered at room temperature 3 hours, stirring occasionally. Store, covered, in pickling liquid in the fridge.

Food52

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