The recipe is for a pint of asparagus and yes it is worth just doing one of two pints. If you have exceptional long asparagus go for a quart jar.
1 lb asparagus, trimmed
2 c white vinegar
1/2 c water
1 T salt
1 t horseradish
1 t hot sauce
1/2 t black pepper, cracked
1/4 t celery seed (optional)
Trim the asparagus to the height of your jars. Simmer vinegar, water, and salt until salt is dissolved. Place the spices in the bottom of your jar. Place your jar on its side to make packing the asparagus easier. When your jar is filled pour the warmed vinegar over the asparagus until the jar is filled to within 1/2 inch of the top. Process for 10 mins.
Recipe from locallypreserved.blogspot.com
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The vinegar flavor of the asparagus is too strong to make these a snack food, but I imagine that it suits them perfectly in their intended purpose (as swizzle sticks in a Bloody Mary) because it waters down the vinegar. Otherwise tasty.
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