It turns out you can pickle asparagus.
It’s true. I did. It worked.
The results are delicious. The process is fragrant… or should I say odorous? Ask my roommate for details.
Who said warm, spicy, vinegar brine shouldn’t be used to freshen your house?
3 dill sprigs
2C distilled white vinegar
2T kosher salt
3-6 dried red chile peppers*
6 garlic cloves, peeled
1T whole black peppercorns
1T mustard seeds
Trim the ends of the asparagus. Place asparagus and dill into a 24oz jar.
Combine vinegar with 2C of water in a small pot. Add remaining ingredients (salt, sugar, red chili peppers, garlic cloves, peppercorns, mustard seeds). Bring mixture to a boil and reduce to simmer. Cook for 10 minutes, stirring occasionally. Once sugar and salt have completely dissolved, take mixture off heat. Allow to cool to ‘lukewarm.’
Pour brine over asparagus-dill mixture. Cover jar and refrigerate for 24-72 hours (depending on desired pickle strength).
*I used 6 and did not find it to be overpowering. That being said, I love spicy food. It will also depend on the spiciness of the chili you use.