Name: Asparagus Pickles
Total time: 4 h 20 min
Ingredients: 1 pound thick asparagus; 1 sprigs fresh dill; 1 bay leaf; 1 1/2 cups cider vinegar; 1 1/2 cups water; 1/3 cup sugar; 1/4 cup kosher salt; 1/2 teaspoon black peppercorn; 1/2 teaspoon yellow mustard seeds

Why This Recipe Works

These pickles are just as good on a cheese plate as they are in a Bloody Mary. Starting with thick asparagus spears guaranteed that they stayed crunchy after pickling. Trimming the spears to the height of the jar was necessary to make sure they fit properly. Cider vinegar tempered with sugar gave the pickles a balanced tang, and black peppercorns and mustard seeds added a pop of heat.

Before You Begin

This refreshing turn toward a seldom-pickled vegetable will change the way you think about pickles—and asparagus.

Instructions

Trim asparagus spears to fit in wide-mouth 1-quart glass jar with tight-fitting lid. Place spears upright in jar. Add dill sprigs and bay leaf.

Combine vinegar, water, sugar, salt, peppercorns, and mustard seeds in small saucepan and bring to boil. Pour brine into jar, making sure spears are fully submerged. Let cool completely, about 1 hour.

Affix jar lid and refrigerate for at least 3 hours before serving. (Pickles can be refrigerated for up to 1 week.)