Bloody Mary Pickled Asparagus

 

2 1/2 C. cider vinegar

2 1/2 C. water

1 1/2 C. tomato juice

8 garlic cloves, minced

3 T. bottled lemon juice

2 T. Worcestershire sauce

1 T. canning and pickling salt

1 T. prepared horseradish

2 tsp. celery seeds

1 1/2 tsp. red pepper flakes

1 tsp. pepper

2 pounds thick asparagus, trimmed to measure 6 inches long

2 (1/4 inch thick) round lemon slices

 

Bring vinegar, water, tomato juice, garlic, lemon juice, Worcestershire, salt, horseradish, celery seeds, pepper flakes, and pepper to boil in Dutch oven over medium-high heat. Carefully add asparagus to vinegar mixture with tips facing same direction. Return to brief boil, then immediately remove from heat. . Meanwhile, place two 1-quart jars in bowl and place under hot running water until heated through. 1 to 2 minutes; shake dry. Using tongs, carefully pack asparagus into hot jars, tips facing up. Using funnel and ladle, pour hot brine over asparagus to cover, and gently press lemon slice into each jar until just submerged. Let jars cool to room temperature, cover with lids, and refrigerate for at least 5 days before serving. (Asparagus can be refrigerated for up to 1 month; flavor will continue to mature over time.)