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Recipes

Pickled Asparagus

Recipe from the Tasting Table Test Kitchen
Pickled Asparagus, a vegetarian pickle dish 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.

Pickled Asparagus

Recipe from the Tasting Table Test Kitchen

Yield: 1 quart

Prep Time: 10 minutes, plus 2 days for pickling

Cook Time: 10 minutes, plus 2 days for pickling

Total Time: 20 minutes, plus 2 days for pickling

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

1. 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.

2. 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.

Tags:
#Pickle
Test Kitchen Approved

We collaborate with a lot of talented chefs and tinker with everything in our test kitchen. Our goal is to make sure every recipe works as well in your home kitchen as it does in ours. So go on, cook with confidence.

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