Pickled Asparagus

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READY IN: 30mins
YIELD: 1/2 pound
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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