Quick Pickled Asparagus

Name: Quick Pickled Asparagus
Ingredients: 3/4 cup rice vinegar; 2 tablespoons salt; 2 tablespoons sugar; 2 -3 garlic cloves, sliced; 1 teaspoon dill seeds or 1 teaspoon fresh dill; 1 teaspoon mustard seeds; 1 teaspoon black peppercorns; 1 -2 bay leaf; 1 1/2 lbs asparagus, rinsed and tough ends snapped off

9 ingredients

5 steps

Ingredients

3/4 cup rice vinegar
2 tablespoons salt
2 tablespoons sugar
2 -3 garlic cloves, sliced
1 teaspoon dill seeds or 1 teaspoon fresh dill
1 teaspoon mustard seeds
1 teaspoon black peppercorns
1 -2 bay leaf
1 1/2 lbs asparagus, rinsed and tough ends snapped off

Directions

1

Combine vinegar, salt, sugar, garlic, spices and 2 cups water in a wide 4-5 quart pan. Bring to a boil over high heat, then reduce heat and simmer for 15 minutes.
2

Add asparagus (if liquid doesn't fully cover asparagus, add more water).
3

Simmer, stirring occasionally, until asparagus has faded to dull green and is tender-crisp, about 4-6 minutes.
4

Remove from heat and add 2 cups of ice cubes to stop cooking. Let stand for 30-60 minutes; the flavor becomes more intense the longer it stays in the brine.
5

Drain, and refrigerate. Eat within a few days.