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Pickled asparagus and onions

June 15, 2017 (Updated: August 3, 2021)
Lily Moran

Serves 2 quarts

Total Time:

Pickles are great, but they don’t have to be limited to cucumbers! I like to keep a few pickles of various kinds on hand as snacks, garnish, and hors d’oeuvres. They’re a simple make ahead dish, and it’s a good way to use the delightful array of fresh vegetables that you get over the summer.

Please take care: all though there is some salt and sugar in this recipe, it’s not enough to preserve the asparagus and onions at room temperature. Store these in your fridge.

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Ingredients

  • 3 ¾ cups water
  • 3 cups white wine vinegar
  • 1 ½ teaspoons whole coriander seeds
  • 2 tablespoons fresh lemon juice
  • 2 bay leaves
  • 2 tablespoons pickling salts
  • ⅓ cup sugar
  • 4 bunches spring onions (trimmed to the height of your jar)
  • 1 bunch thin asparagus (trimmed to the height of your jar)

Directions

  1. Bring to a boil all liquids and spices in a medium saucepan.
  2. Add onions and return to a boil, then reduce to a simmer and cook four minutes.
  3. Split asparagus evenly between two 1-quart jars. Add onions and cooking liquid to both jars. Let cool to room temperature, then refrigerate at least 1 day. Will keep up to 1 month.

Reference

Pickled Spring Onions and Asparagus

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