Pickled Asparagus

Pickled asparagus spears packed standing upright in quart jars with a clove of garlic and a whole hot chile pepper in each one. These are the kind of sharp, crunchy pickles that disappear fast from a Bloody Mary bar or a charcuterie board.

The quick blanch in boiling water followed by an ice bath is what keeps the spears crisp through months of storage. Just 60-90 seconds in the hot water sets the bright green color and softens the exterior just enough to absorb the brine, while the ice bath stops the cooking cold so they stay snappy.

Removing the cloves from the pickling spice before infusing is an important detail. Cloves can dominate a brine and turn everything they touch into a one-note flavor. The remaining spices (coriander, mustard seed, allspice, peppercorns) give a more balanced, complex pickle.

Kitchen Tips

• Use non-iodized salt. Iodized salt can cloud the brine and leave a chemical aftertaste in pickles.
• Pour the brine while it’s very hot. The heat creates the vacuum seal as the jars cool. Lukewarm brine won’t seal properly.
• Break off the tough ends of the asparagus by bending them. They snap naturally at the point where tender meets woody.
• Wait the full 2 ½ to 3 months before opening. The asparagus needs that time to fully absorb the brine and develop the pickled flavor.

Variations

• Add a sprig of fresh dill to each jar for a dill-pickle-style asparagus.
• Use apple cider vinegar instead of white vinegar for a mellower, slightly sweeter brine.
• Add a pinch of red pepper flakes to each jar for extra heat beyond the whole chile.