3 Cups Champagne White Vinegar
1-1/2 tsp Coriander Seed, Whole
6 strips (each 1″ wide) fresh lemon zest
2 Bay Leaves
2 Tbsp Coarse Sea Salt
1/3 Cup sugar
4 bunches spring onions, trimmed to the height of a 1-quart jar, minus 1″ ‘head space’
1 bunch thin asparagus, bottoms trimmed to height of a 1-quart jar, minus 1″ ‘head space’
Combine 3-3/4 Cups water, the vinegar, coriander seeds, lemon zest, bay leaves, 2 tablespoons salt, and the sugar in a medium saucepan. Bring mixture to a boil, stirring to dissolve the sugar. Add onions, and return to a boil. Reduce heat, and simmer for four minutes.
Divide asparagus between two 1-quart jars. Use tongs to transfer onions to the jar, and divide the pickling liquid between jars. Allow cool to room temperature, about 1 hour. Put lids on the cooled jars, and refrigerate at least 1 day. Will keep, refrigerated, up to 1 month.