Pickled Asparagus Spears in Tarragon Vinaigrette

comments (5) May 13th, 2008

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Click To Enlarge Photo: Judi Rutz

3 cups white wine vinegar
3 cups water
2 tsp. kosher salt
1 cup sugar
2 tsp. pickling spices
1?4 tsp. coarsely ground black pepper
4 garlic cloves, minced
4 tsp. dried tarragon
3 lb. asparagus

Makes 4 pints

In a medium saucepan, stir together the vinegar, water, salt, sugar, spices, pepper, garlic, and tarragon. Bring to a boil, reduce the heat, and simmer for 5 minutes

Meanwhile, lay the asparagus on a cutting board with all the tips lined up at one end. Trim from the bottom to a length of 1 inch below the rim of a wide-mouth jar.

Carefully insert the asparagus, tips up, as tightly as possible into the hot sterilized jars. Stir the vinaigrette to distribute the spices and pour it into the jars to within 1⁄2 inch of the rim. Seal immediately with new lids and metal bands. Cool to room temperature, then store for at least a month before using.

Recipe by Edon Waycott
April 2000
from issue #26

posted in: asparagus, side dish, pickles

Comments (5)

marthacooper writes: Awesome
Posted: 4:51 am on October 19th
rosiehundson writes: Nice one
Posted: 7:09 am on September 21st
scarletpit writes: Fresh and testy
Posted: 12:39 am on September 7th
arontrost writes: Looks healthy
Posted: 7:10 am on May 18th
Danielrogers writes: One of the best
Posted: 12:33 am on February 20th
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