Pickled Lemon Asparagus

1⁄2 pound asparagus
3⁄4 cup distilled white vinegar
3⁄4 cup water
1 1/2 teaspoons sugar
1 (3-inch) strip lemon zest
2 garlic cloves
1 teaspoon coriander seeds
1 teaspoon pickling salt

Trim the woody ends from the asparagus. Cut the asparagus into 2-inch lengths.

Combine the white vinegar, water, and sugar in a saucepan and heat to boiling, stirring to dissolve the sugar.

Pack the lemon zest, garlic, coriander seeds, and salt into a hot 1-pint canning jar. Fill with the asparagus. Pour in the hot vinegar mixture, leaving 1⁄2 inch headspace. Seal.

Process in a boiling-water bath for 10 minutes.  Let cool undisturbed for 12 hours. Store in a cool, dry place. Do not open for 6 weeks to allow the flavors to develop.