Makes 1 Quart
1 Cup Granulated Sugar
1 Cup Apple Cider Vinegar
1 Cup White Balsamic Vinegar
4 Garlic Cloves, Peeled and Thinly Sliced
1 Bay Leaf
1 Teaspoon Coarse Sea Salt
1 Cup Pickled Onions
1 Pound Medium Thick Asparagus Trimmed to Fit Standing Tips Up in Glass Jar
In a small saucepan combine the sugar, vinegars, garlic, bay leaf and salt. Stir to combine and bring to a boil. Lower the heat and simmer for 10 minutes until slightly syrupy. Add the pickled red onions to the liquid to heat slightly.
Place the asparagus, standing tips up, in a quart sized glass jar, alternating with the pickled red onion. Carefully pour the HOT liquid into the jar covering the asparagus and onions. Cool to room temperature uncovered. After completely cooled, cover and refrigerate for up to one month.