Making pickles using this method is straight forward and requuires no fancy equipment. You will need a quart sized jar or similar, spices, purified water and high quality sea salt.
What To Expect
For the first few days the brine will be clear and the asparagus bright. About 3 days into fermentation the brine will get cloudy. This is a good thing. It means the lactic-acid bacteria are doing their job.
Once the brine is cloudy after 3-5 days, try one. It should taste sour and be crunchy. If they are not sour or are too crunchy, leave them out another day or two and try one again. Once they are to your liking place them in the fridge. They are ready to eat! They will smell like pickle heaven and be tender and crisp when ready.
You can either use pickling weights to keep the asparagus submerged under the brine or shake the asparagus up every few days to prevent mold from growing on the surface. If mold develops on top, scrape it off. Everything under the brine is totally fine.