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Quick-Pickled Asparagus

Yield Makes 4 to 6 servings
Notes: You can pickle this asparagus (through step 2) up to 2 days ahead; the flavor becomes more intense the longer the asparagus stands in the brine. Serve chilled or at room temperature.


  • 3/4 cup rice vinegar
  • 2 tablespoons salt
  • 2 tablespoons sugar
  • 2 tablespoons pickling spice
  • 1 to 1 1/2 pounds asparagus, rinsed and tough stem ends snapped off

Nutrition Information

  • calories 17
  • caloriesfromfat 5.3 %
  • protein 1.9 g
  • fat 0.1 g
  • satfat 0.0 g
  • carbohydrate 3.3 g
  • fiber 0.6 g
  • sodium 194 mg
  • cholesterol 0.0 mg

How to Make It

  1. In wide 4- to 5-quart pan, combine vinegar, salt, sugar, pickling spice, and 2 cups water. Bring to a boil over high heat, then reduce heat and simmer for 15 minutes.

  2. Add asparagus; if liquid doesn't cover it, add water to cover. Simmer, stirring occasionally, until asparagus has faded to dull green and is tender-crisp to bite, 4 to 6 minutes. Remove from heat; add 1 cup ice cubes to stop cooking. Let stand at least 30 minutes (see notes).

  3. Drain asparagus and arrange on a platter or seal in a container for transport.