Pickled Asparagus with Tarragon

Pickling keeps even thin asparagus stalks crisp and pleasantly green-tasting. You can make the brine up to a week in advance, but leave out the tarragon until you add the asparagus. The asparagus must be completely submerged in brine to pickle; if necessary, cut the spears into smaller lengths.

Pickled Asparagus with Tarragon

Pickled Asparagus with Tarragon

Recipe by Ronna WelshCourse: Pickles
Servings

24

pickles

Ingredients

  • 8 small garlic cloves, slivered

  • ¼ cup coarse kosher salt

  • 1 tablespoon sugar

  • 1½ cups white wine vinegar

  • ¾ cup water

  • Loosely packed ¾ cup fresh tarragon leaves

  • 12 ounces asparagus (about 12 thin spears), snapped

Directions

  • Combine the garlic, salt, sugar, and vinegar in a small saucepan. Heat, stirring to dissolve the salt and sugar.
  • Remove from the heat and add the water. Let cool to room temperature, then place in the refrigerator to cool completely.
  • Meanwhile, cut asparagus in half lengthwise (unless it is pencil thin) and then once width-wise.
  • Once the brine is cold, pour it into a 1-quart jar, add the tarragon, and submerge the asparagus in it, tips up. Cover and refrigerate.
  • The pickle will be ready to serve in 12 hours and will keep for 2 weeks, refrigerated.
  • Makes about 2 ½ cups brine, about 24 pieces pickled asparagus