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Asparagus Pickles

Photo: Hector Sanchez; Styling: Heather Chadduck Hillegas
Hands-on time 25 mins
Total time 25 mins
Chill time 24 hrs
Yield Makes 2 qt.
If you wait longer than the 24-hour minimum chill time before serving, the flavor will continue to improve.

Ingredients

  • 2 pounds fresh asparagus
  • 1/4 cup kosher salt
  • 1 teaspoon black peppercorns
  • 1 teaspoon mustard seeds
  • 4 garlic cloves, minced
  • 2 fresh tarragon sprigs
  • 1 1/2 cups white vinegar
  • 1 tablespoon sugar

How to Make It

  1. Trim off bottom of asparagus so that asparagus fits into 2 (1-qt.) sterilized canning jars, leaving 1/2-inch headspace. Discard asparagus ends. Divide salt and next 4 ingredients between jars. Pack trimmed asparagus, pointed ends up, into jars.

  2. Bring vinegar, sugar, and 1 cup water to a boil in a small saucepan over medium-high heat. Pour vinegar mixture over asparagus, filling to 1/2 inch from top. (Fill jars with additional hot water, if needed.) Remove air bubbles; wipe jar rims. Cover with metal lids, and screw on bands. Shake to combine, and chill 24 hours. Store in refrigerator up to 1 month.