You are using an unsupported web browser. Please consider upgrading:  Internet ExplorerFirefoxChrome

Ingredients

  • 1 pound asparagus
  • 1 Juice from (24-ounce) jar dill pickles

Instructions

  1. Snap off tough ends of asparagus. Bring a large pot of water to a boil. Drop in asparagus and cook 2 minutes. Drain and rinse under cold water. Cut spears to the height of the pickle jar. Place in juice. Cover with lid. Refrigerate at least 1 day.
Recipe by Liz Shenk

Videos You Might Also Like

The recipe was originally published as Pickled Asparagus on Relish.com

Didn't find what you were looking for? Try another search: