Spicy Pickled Carrots and Asparagus

  • Servings: 8

Related Video

More Videos
How to Poach Eggs in a Strainer


  • 4 cups water
  • 3 cups cider vinegar
  • 1/2 cup sugar
  • 10 thyme sprigs
  • 4 garlic cloves, thinly sliced
  • 1 tablespoon cracked black peppercorns
  • 1 tablespoon crushed red pepper
  • 1 tablespoon mustard seeds
  • 1 tablespoon salt
  • 1 pound large carrots, sliced diagonally 1/3 inch thick
  • 2 pounds medium asparagus, trimmed

How to make this recipe

  1. In a large saucepan, combine the water, vinegar, sugar, thyme sprigs, garlic, peppercorns, crushed red pepper, mustard seeds and salt and bring to a boil. Simmer over low heat for 10 minutes. Remove from the heat and let cool for 5 minutes. In a wide heatproof bowl, cover the carrot slices with the pickling mixture. Let cool to room temperature.

  2. In a large saucepan of boiling salted water, cook the asparagus until bright green, about 1 minute. Drain and refresh under cold water. Add the asparagus to the pickling mixture and refrigerate for 24 hours. Drain the pickles, transfer to a platter and serve.

Contributed By Published July 1999

488467 recipes/spicy-pickled-carrots-and-asparagus 2013-12-06T23:50:56+00:00 John Currence spring|summer|pickling|barbecue-cookout|game-day|graduation-party|side-dishes|8|make-ahead|vegetarian july-1999,John Currence,spicy pickles,pickled carrots,pickled asparagus,side dish,pickling recipe recipes,spicy-pickled-carrots-and-asparagus 488467

Aggregate Rating value: 0

Review Count: 0

Worst Rating: 0

Best Rating: 5