Trim bottom of asparagus spears to fit in a 1-quart sterilized canning jar
Trim off bottom of asparagus spears (cut in half crosswise to fit if needed) and place in jar, bottom side down.
Add vinegar, water, kosher salt and sugar to a medium saucepan. Bring to boil over medium heat, stirring until salt and sugar have dissolved.
Carefully pour hot vinegar mixture over over asparagus, filling to ½-inch from the top. Let cool then cover and refrigerate for 24 hours. Enjoy within 1 month.
You'll need a 1-quart or 1-liter sterilized canning jar for this recipe. I like this tall, cylindrical jar to keep the asparagus spears long and slender. But any sterilized 1-quart canning jar will work with asparagus trimmed to fit.