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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Pickled Asparagus Recipe

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This recipe for Pickled Asparagus is from The McGlown Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb thick asparagus spears, trimmed
1 Tbsp minced garlic
2 tsp crushed red pepper flakes
1 tsp mustard seed
½ tsp pink peppercorns (Optional)
1¾ cups distilled white vinegar
1 cup water
1 Tbsp pickling salt
1 tsp white sugar
Directions:
Directions:
Place trimmed asparagus in a quart-sized canning jar. Add garlic, pepper flakes, mustard seed, and peppercorns.

Combine vinegar, water, salt, and sugar in a medium saucepan over medium heat; bring to a boil. Reduce heat and simmer for 5 minutes. Turn heat off.

Pour vinegar mixture over the asparagus. Screw on the lid and let sit until lid has sealed, about 1 hour.

Place in the refrigerator until pickled, at least 2 days.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
2 days 1 hour

 

 

 

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