Spicy Pickled Carrots and Asparagus

  • Servings: 8

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Ingredients

  • 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





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