Pickled Asparagus
11 ingredients
8 steps
Ingredients
- 1/2 lb medium-thin asparagus
- 1 cup champagne vinegar (or other white wine vinegar)
- 1/4 cup sugar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon coriander seed
- 1/4 teaspoon fennel seed
- 1/4 teaspoon mustard seeds
- 1/4 teaspoon ground allspice
- 1/4 teaspoon black peppercorns
- 3 cloves
- 1 bay leaf
Directions
-
1Trim asparagus by snapping off the tough bottoms.
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2Combine the vinegar, sugar, salt, and spices in a small saucepan.
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3Bring to a boil, stirring to dissolve the sugar.
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4Place the asparagus in a small nonreactive dish.
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5Pour the hot pickling liquid over the asparagus.
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6Allow the asparagus to cool, then cover with plastic wrap and refrigerate overnight.
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7Pickled asparagus will keep, covered, for up to 2 weeks in the refrigerator.
-
8Used as garnish for Bloody Mary.
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