Quick Pickled Asparagus
- 3/4 cup rice vinegar
- 2 tablespoons salt
- 2 tablespoons sugar
- 2 -3 garlic cloves, sliced
- 1 teaspoon dill seeds or 1 teaspoon fresh dill
- 1 teaspoon mustard seeds
- 1 teaspoon black peppercorns
- 1 -2 bay leaf
- 1 1/2 lbs asparagus, rinsed and tough ends snapped off
- Combine vinegar, salt, sugar, garlic, spices and 2 cups water in a wide 4-5 quart pan. Bring to a boil over high heat, then reduce heat and simmer for 15 minutes.
- Add asparagus (if liquid doesn't fully cover asparagus, add more water).
- Simmer, stirring occasionally, until asparagus has faded to dull green and is tender-crisp, about 4-6 minutes.
- Remove from heat and add 2 cups of ice cubes to stop cooking. Let stand for 30-60 minutes; the flavor becomes more intense the longer it stays in the brine.
- Drain, and refrigerate. Eat within a few days.
rice vinegar, salt, sugar, garlic, dill seeds, mustard seeds, black peppercorns, bay leaf
Taken from www.food.com/recipe/quick-pickled-asparagus-420271 (may not work)