Here in New England, asparagus season is much too short. These green guys being one of my most favorite vegetables, I pick them up at our local farmer's market every chance I get. Most often, we will grill or steam them and drizzle with olive oil and lemon juice-- but I try to switch it up, too (I also love asparagus on pizza and tossed in with a breakfast hash).
Hellbent on prolonging the asparagus season a little longer, I whipped up some pickle brine the other day and tossed these in. The result is tangy, fresh, a bit spicy, and very addictive. The crunch of the asparagus is so satisfying, you'll be going back for more every time you reach in the fridge.
Enjoy!
Pickled Asparagus
What it's Made of:
- 1 bunch asparagus, trimmed
- 2 big jalapeños, sliced lengthwise in half (leaving seeds and ribs intact for heat)
- Handful or so of fresh dill
- 1 quart of distilled white vinegar
- 2 T sugar
- 1/4 cup kosher salt
- 2 T whole black peppercorns
- 2 T mustard seeds
- ~6 garlic cloves, peeled and smashed
- Place asparagus, jalapeños and dill in a large jar with a tight fitting lid
- In a large saucepan, combine vinegar and one quart water with all remaining ingredients
- Boil for ten minutes, stirring often to dissolve sugar
- Remove from heat and allow to come down in temperature
- Pour brine over the asparagus and seal
- Refrigerate overnight and enjoy. Will keep for a week or two in the fridge.
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