The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email

Subscribe

Subscribe
Save 72% off of newsstand price now!

Subscribe to The Local Palate
Shop Marketplace Savor the South Newsletter Tableaux Newsletter Subscribe Digital Edition Customer Service Send a Gift Shop the South Marketplace Newsletter App Store Google Play

Get the latest from the Local Palate, straight to your inbox.

Sign up

Get the latest from the Local Palate, straight to your inbox.

Quick-Pickled Asparagus

Ingredients

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

Directions

  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.

 

Print Recipe