Video Recipe: Pickled Asparagus

Rebecca Orchant turns to her favorite life prolonging technique to save a bunch of lovely, tender spring veggies.
Rebecca Orchant

Don’t tell me you’re tired of asparagus already. If you’re anything like me, you gobble up these harbingers of spring with extreme prejudice. They’ve been sauce gribiched, sliced into ribbons, pureed into soup — we really gave asparagus the business this season. However, due to my Sidekick and my excitement over spring produce, we still had some kicking around in the crisper. It makes me sad and guilty to see lovely, tender veggies shrivel up in the fridge, so I turned to my favorite method of prolonging their lives: pickling.


5.0 from 1 reviews
Pickled Asparagus
 
Prep Time
Total Time
 
Makes one pint of pickles.
Author:
Recipe Type: Pickle, Side
Ingredients
  • 1 large garlic clove, sliced
  • 3 juniper berries
  • 6 black peppercorns
  • 5 coriander seeds
  • 1 small piece nutmeg
  • big pinch red pepper flakes
  • strip of lemon zest
  • 1 bunch asparagus
  • ½ cup white wine vinegar
  • ½ cup water
  • ½ tsp. pickling salt
  • ¼ tsp. sugar
Instructions
  1. Add first seven ingredients to clean, pint-sized mason jar.
  2. Pack level spears of asparagus tightly into the jar.
  3. Bring last four ingredients to a boil in a non-reactive saucepan and pour over the asparagus.
  4. Let jar come to room temperature on the counter, then store in the refrigerator.
  5. Let sit for three weeks before eating.

 

 

Rebecca Orchant

Rebecca Orchant is a New Mexican ex-pat living in Brooklyn. She likes onions and pickles more than most people, stops in every diner that crosses her path and has been known to indulge in a cocktail or two. You can find more vinegar, whiskey and butter-soaked tales on her blog, Chronicles of a Stomach Grumble.

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