Tasty Asparagus Refrigerator Pickles
A crunchy treat to have on hand for a snack or quick addition to a salad
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