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Spicy Pickled Carrots and Asparagus

  • SERVINGS: 8
  • MAKE-AHEAD
  • VEGETARIAN
  1. 4 cups water
  2. 3 cups cider vinegar
  3. 1/2 cup sugar
  4. 10 thyme sprigs
  5. 4 garlic cloves, thinly sliced
  6. 1 tablespoon cracked black peppercorns
  7. 1 tablespoon crushed red pepper
  8. 1 tablespoon mustard seeds
  9. 1 tablespoon salt
  10. 1 pound large carrots, sliced diagonally 1/3 inch thick
  11. 2 pounds medium asparagus, trimmed
  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.