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

  1. 1
    Trim asparagus by snapping off the tough bottoms.
  2. 2
    Combine the vinegar, sugar, salt, and spices in a small saucepan.
  3. 3
    Bring to a boil, stirring to dissolve the sugar.
  4. 4
    Place the asparagus in a small nonreactive dish.
  5. 5
    Pour the hot pickling liquid over the asparagus.
  6. 6
    Allow the asparagus to cool, then cover with plastic wrap and refrigerate overnight.
  7. 7
    Pickled asparagus will keep, covered, for up to 2 weeks in the refrigerator.
  8. 8
    Used as garnish for Bloody Mary.

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