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
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
3 sprigs of dill
1½ pounds asparagus, trimmed to 5-inch sticks
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.
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