Name: Bloody Mary Pickled Asparagus
Total time: 5 d 55 min
Ingredients: 2½ cups cider vinegar; 2½ cups water; 1½ cups tomato juice; 8 garlic cloves , minced; 3 tablespoons bottled lemon juice; 2 tablespoons Worcestershire sauce; 1 tablespoon canning and pickling salt; 1 tablespoon prepared horseradish; 2 teaspoons celery seeds; 1½ teaspoons red pepper flakes; 1 teaspoon pepper; 2 pounds thick asparagus , trimmed to measure 6 inches long; 2 (¼-inch-thick) round lemon slices

Why This Recipe Works

We tested a variety of vinegars and found that apple cider vinegar gave us the bright, slightly fruity background we were looking for. We built layer upon layer of flavor into our unusual brine, using a handful of key Bloody Mary ingredients: tomato juice for sweetness (and tomato flavor), Worcestershire sauce for depth, horseradish and garlic for earthy pungency, celery seeds for a heady aroma, black pepper for spice, and red pepper flakes for heat. We found that briefly cooking our asparagus spears in hot brine was the key to jump-starting the pickling process; after just five days in the refrigerator, they had absorbed significant flavor from the brine (whereas cold-packed spears took a week or longer to taste “pickled”). We found they maintained their crispness for as long as four weeks. To keep the tips of the spears submerged in brine while adding a burst of citrus fragrance, we pressed a slice of lemon over the asparagus tips.

Before You Begin

Avoid using thin-stemmed asparagus spears for this recipe as they turn too floppy. For safety reasons, be sure to use bottled lemon juice, not fresh-squeezed juice, in this recipe. This pickled asparagus can be processed for long-term storage; see the instructions in this article.

Instructions

Bring vinegar, water, tomato juice, garlic, lemon juice, Worcestershire, salt, horseradish, celery seeds, pepper flakes, and pepper to boil in Dutch oven over medium-high heat. Carefully add asparagus to vinegar mixture with tips facing same direction. Return to brief boil, then immediately remove from heat.

Meanwhile, place two 1-quart jars in bowl and place under hot running water until heated through, 1 to 2 minutes; shake dry.

Using tongs, carefully pack asparagus into hot jars, tips facing up. Using funnel and ladle, pour hot brine over asparagus to cover, and gently press 1 lemon slice into each jar until just submerged.

Let jars cool to room temperature, cover with lids, and refrigerate for at least 5 days before serving. (Asparagus can be refrigerated for up to 1 month; flavor will continue to mature over time.)