Quick-Pickled Asparagus (Tarragon and Shallot, Refrigerator)
Condiment · Pickled · Vegan · Vegetable · Vegetarian
Spears laid in a dish under a hot white wine vinegar brine steeped with tarragon and shallot, then chilled. A refrigerator pickle that keeps three weeks.
Untested: not yet made in this kitchen. It is part of the collection’s pickled batch and is adapted from the source named in the Notes.
Ingredients
- 1½ cups (360 ml) white wine vinegar
- 1½ cups (360 ml) water
- ¼ cup (60 g) sugar
- 1 tablespoon (15 g) kosher salt
- 1 bunch tarragon (about ¾ ounce)
- 1 large shallot, thickly sliced
- 1 pound (450 g) asparagus, woody ends trimmed
Directions
Key ingredients
- Combine the vinegar, water, sugar and salt in a saucepan and bring to a boil, stirring until dissolved. Take off the heat, add the tarragon and shallot, and let stand 5 minutes.
- Meanwhile, lay the asparagus in an even layer in a baking dish. Pour the brine over, press paper towels onto the surface to keep the spears submerged, and let stand until cool.
- Transfer the asparagus and brine to a large sealed container and refrigerate.
Notes
Source Adapted from Daniel Gritzer, “Quick-Pickled Asparagus with Tarragon and Shallot,” Serious Eats.
Storage Refrigerated, up to 3 weeks (source). Not a canning recipe.
The photo The photograph is Serious Eats’ own photo of this recipe.