SPICY ROSEMARYGREEN GARLIC PICKLED ASPARAGUS
Prep: 15 minutes Marinate: 24 hours or up to 1 week
2 lb. asparagus (about
¼-inch-thick spears) 2 green garlics, white and light green parts only, chopped, or 2 cloves garlic, minced 2 Tbsp. snipped fresh
1 tsp. crushed red pepper 1½ cups water
1 cup white vinegar ½ cup white wine vinegar ½ cup sugar
1 tsp. salt
Trim asparagus into 4-inch spears, making sure tough ends are completely removed. Bring a large pot of water to boiling. Add asparagus; blanch for 1 minute. Transfer asparagus to an ice bath to cool. Drain.
Divide asparagus, garlic, rosemary, and crushed red pepper among three pint jars.
In a medium nonreactive saucepan boil 1½ cups water, white vinegar, white wine vinegar, sugar, and salt, stirring occasionally. Remove from heat; pour hot vinegar mixture over asparagus mixture. Cover, cool, and chill for 24 hours or up to 1 week.
Makes 4½ cups asparagus