Spicy Pickled Carrots and Asparagus

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  • 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


  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.

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