Recipes Spicy Pickled Carrots and Asparagus Be the first to rate & review! Plus: More Vegetable Recipes and Tips By John Currence John Currence John Currence is a James Beard Award-winning chef from New Orleans whose career began close to four decades ago. Widely recognized for his contribution to Southern cuisine, he owns and operates four restaurants in Oxford, Mississippi, including City Grocery, and is the author of three acclaimed cookbooks. Food & Wine's Editorial Guidelines Updated on March 29, 2015 Print Rate It Share Share Tweet Pin Email Yield: 8 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 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. Rate it Print