Spicy Pickled Carrots and Asparagus
Spicy Pickled Carrots and Asparagus
Spicy Pickled Carrots and Asparagus
Spicy Pickled Carrots and Asparagus
Ingredients
- 4 cups water
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3 cups cider vinegar
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1/2 cup sugar
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10 thyme sprigs
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4 garlic cloves, thinly sliced
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1 tablespoon cracked black peppercorns
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1 tablespoon crushed red pepper
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1 tablespoon mustard seeds
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1 tablespoon salt
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1 pound large carrots, sliced diagonally 1/3 inch thick
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2 pounds medium asparagus, trimmed
Directions
- 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.
- 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.
Spicy Pickled Carrots and Asparagus
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