Pickled Asparagus Recipe
Recipe from the Tasting Table Test Kitchen
To learn more, read "Brine of the Times" in our National edition. See the rest of the recipes in the story: Pickled Rainbow Carrots and Pickled Fennel.
Recipe from the Tasting Table Test Kitchen
Pickled Asparagus
Savor spring asparagus with our spicy pickle recipe.
Prep Time
10
minutes
Cook Time
10
minutes
servings
1
quart
Total time: 20 minutes
Ingredients
- 2 cups white wine vinegar
- 1 cup water
- 1½ tablespoons salt
- ¼ cup sugar
- ½ teaspooon whole black pepper
- ½ teaspoon dill seeds
- 1 bay leaf
- 3 chiles de árbol
- 5 garlic cloves
- 5 juniper berries
- 3 sprigs of dill
- 1½ pounds asparagus, trimmed to 5-inch sticks
Directions
- In a medium saucepan over high heat, bring the vinegar, water, salt, sugar, black pepper, dill seeds, bay leaf, chile de árbol, garlic and juniper berries to a simmer. Reduce the heat to medium and simmer for 10 minutes. Turn off the heat, and then add the dill. Cool until lukewarm.
- Place the asparagus in an airtight container and pour the pickling liquid over. Chill in the fridge and enjoy after 2 days. The asparagus stay crunchy and flavorful for up to 1 week.