Quick and Easy Refrigerator Pickled Asparagus

Wash and dry 1 1/2 pounds of fresh asparagus, trim off the tough, fibrous parts, and arrange them vertically in a large glass jar. In a pot, mix together 1 cup of water, 1/2 cup of sugar, 1 1/2 cup of white wine vinegar, and 2 tablespoons of salt, 6 large cloves of garlic, sliced thinly lengthwise, 2 tablespoons of yellow mustard seeds, and 2 tablespoons of fennel seeds, and bring the mixture to a boil. The hot liquid is poured over the fresh asparagus in the jar.

The entire jar is then left to cool to room temperature, then refrigerated, with the lid on, for 48 hours. (Thicker asparagus would take longer, possibly up to 3 days.)