Tasty Asparagus Refrigerator Pickles
Crisp asparagus spears bathed in a tangy, dill-scented brine that transforms these spring beauties into addictive pickle perfection. These quick refrigerator pickles capture asparagus at its peak, creating an elegant appetizer or cocktail garnish that disappears faster than you can make...
By Chef Laura Bonicelli
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Servings
8 servings
Ingredients
- 2 poundsfresh asparagus spears
- 1 pintwater
- 1/4 cupplus 2 tablespoons apple cider vinegar
- 1 1/2 tablespoonsKosher salt
- 1 tablespoonsugar
- 4 clovesgarlic -- peeled
- 4 dill sprigs or dill flower heads -- or 1 teaspoon dried dill
- 1 teaspoonwhole mustard seeds
- 1/2 teaspoonblack peppercorns
- 2 lemon slices
- 2 dried chilis
Nutrition Facts
Per Serving (serves 8 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
Bring a large pot of water to a boil and prepare an ice bath. Line a baking sheet with paper towels.
- 2
Snap off the bottoms of the asparagus. Discard the bottoms or reserve for another use.
- 3
Drop the asparagus in the boiling water for . Remove from the water and drop them into the ice bath. Leave the asparagus in the ice bath for ; remove to the paper towel-lined pan.
- 4
Bring the water, vinegar, salt, and sugar to a boil, stirring to dissolve the sugar and salt.
- 5
Cool the brine slightly while you put the ingredients into the jar.
- 6
Put the garlic in the bottom of the jar. Tip the jar on its side; load in the asparagus spears, alternating tips. Pack the asparagus tightly. Add the other ingredients to the jar.
- 7
Put the jar upright and pour the brine over the asparagus. Make sure the asparagus is completely covered with the brine.
- 8
Secure the lid and refrigerate.
Chef's Notes
Recipe By :Chef Laura Bonicelli