Pickled Asparagus

Submitted by Ceezie

"No complicated canning involved here. Simply immerse blanched asparagus in a jar of leftover pickle juice. We used the juice from Claussen Kosher Dill Spears. Recipe by Liz Shenk," Relish America's Harvest, "Awash in Asparagus,""

 

• Ready In: 10mins
• Ingredients: 2
• Yields: 1 lb

ingredients

• 1 lb asparagus
• 1 (24 ounce) jar pickle juice

directions

1. Snap off tough ends of asparagus.
2. Bring a large pot of water to a boil.
3. Drop in asparagus and cook 2 minutes.
4. Drain and rinse under cold water.
5. Cut spears to the height of the pickle jar.
6. Place in juice.
7. Cover with lid.
8. Refrigerate at least 1 day.