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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.

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Recipe Summary test

Makes 4 to 6 servings


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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).

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

Nutrition Facts

17 calories; calories from fat 5.3%; protein 1.9g; fat 0.1g; carbohydrates 3.3g; fiber 0.6g; sodium 194mg.