Bloody Mary Pickled Asparagus

Name: Bloody Mary Pickled Asparagus
Ingredients: 2½ cups, cider vinegar; 2½ cups, water; 1½ cups, tomato juice; 8 , garlic cloves, minced; 3 tablespoons, bottled lemon juice; 2 tablespoons, Worcestershire sauce; 1 tablespoon, canning and pickling salt; 1 tablespoon, prepared horseradish; 2 teaspoons, celery seeds; 1½ teaspoons, red pepper flakes; 1 teaspoon, pepper; 2 pounds thick, asparagus, trimmed to measure 6 inches long; 2 (¼-inch-thick) round, lemon slices

Vegetables
Condiments

By Nicole Konstantinakos

With all the kick of the feisty brunch cocktail, minus the vodka, these refrigerator pickles are a thrill to eat, whether on their own straight from the jar, alongside pâté on a charcuterie board, or as a garnish in their namesake drink.

SERVES 128, makes two 1-quart jars

TIME 55 minutes, plus 5 days chilling

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