Total Time
Prep 20 mins
Cook 10 mins

In 'Tom Douglas' Seattle Kitchen'

Ingredients Nutrition


  1. Trim asparagus by snapping off the tough bottoms.
  2. Combine the vinegar, sugar, salt, and spices in a small saucepan.
  3. Bring to a boil, stirring to dissolve the sugar.
  4. Place the asparagus in a small nonreactive dish.
  5. Pour the hot pickling liquid over the asparagus.
  6. Allow the asparagus to cool, then cover with plastic wrap and refrigerate overnight.
  7. Pickled asparagus will keep, covered, for up to 2 weeks in the refrigerator.
  8. Used as garnish for Bloody Mary.