Lisa Atwood, Rebecca Courchesne, Rick Field

Pickled Asparagus

Name: Pickled Asparagus
Ingredients: 4 lb (2 kg) thin asparagus (about 4 bunches), at least 9½ inches (24 cm) long; ½ cup (4 fl oz/125 ml) fresh lemon juice; 2 tsp sugar; 2 tsp salt; 1 Tbsp coriander seeds; 3 cups (24 fl oz/750 ml) white wine vinegar (6 percent acidity)

Preparation info

Makes
6
one pint jars

Difficulty
Easy

Appears in

The Art of Preserving

By Lisa Atwood , Rebecca Courchesne and Rick Field

Published 2012

About

The secret to pickling asparagus is to avoid overwhelming its delicate flavor with strong seasonings. Here, lemon juice and coriander seeds subtly complement the spears. Include them on an antipasto plate or add them to a salad (use a splash of brine in the dressing).

Ingredients

3 cups (24 fl oz/750 ml) white wine vinegar (6 percent acidity)
½

Vegan
Gluten-free

Method

Have ready hot, sterilized jars and their lids.

In a large nonreactive saucepan, combine the vinegar, lemon juice, sugar, and salt. Add 3 cups (24 fl oz/