My F&W
quick save (...)
Asparagus Pickles
© Johnny Miller

Asparagus Pickles

  • TOTAL TIME: 20 MIN plus overnight pickling
  • SERVINGS: two 24-ounce jars
  • BASIC-EASY
  • HEALTHY
  • MAKE-AHEAD
  • VEGETARIAN

Crunchy, vinegary and a little spicy, this pickled asparagus would make a terrific accompaniment to sandwiches as well as grilled and roasted meats.

  1. 2 pounds asparagus, trimmed
  2. 6 dill sprigs
  3. 1 quart distilled white vinegar
  4. 1/4 cup kosher salt
  5. 2 tablespoons sugar
  6. 12 dried red chile peppers, such as chiles de arbol
  7. 12 garlic cloves, crushed
  8. 2 tablespoons whole black peppercorns
  9. 2 tablespoons mustard seeds
  1. Place the asparagus and dill in two 24-ounce containers or jars. In a large saucepan, combine the vinegar with 1 quart of water and the remaining ingredients. Bring to a boil and simmer for 10 minutes, stirring to dissolve the salt and sugar. Let stand at room temperature until the brine is lukewarm. Pour over the asparagus, cover and refrigerate overnight for fresh pickles or 3 days for stronger pickles.
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(1)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    You might also like
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.