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Pickled Asparagus
- Makes
6
one pint jars - Difficulty
Easy
By Lisa Atwood, Rebecca Courchesne and Rick Field
Published 2012
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 ½
Method
Have ready hot, sterilized jars and their lids.
In a large nonreactive saucepan, combine the vinegar, lemon juice, sugar, and salt. Add
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