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Quick-Pickled Asparagus


4 pounds asparagus, washed and trimmed

2 cups apple cider vinegar

¼ cup kosher salt

2 tablespoons sugar

1 tablespoon red pepper flakes

3 garlic cloves

1 teaspoon whole black peppercorns

1 tablespoon brown mustard seeds

1 tablespoon white mustard seeds


  1. Blanch asparagus in a medium pot of salted, boiling water, about 2 minutes. Once tender, transfer to an ice bath.
  2. While asparagus cools, combine remaining ingredients in a steel pot and bring to a simmer for about 3 minutes, stirring frequently. Let liquid cool completely. When asparagus and liquid are completely cooled, place asparagus in a container and pour the liquid over top, making sure to completely cover the vegetables. Refrigerate for at least 1 day. These will keep in fridge for up to 4 weeks.


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