Pickled Asparagus

Save that pickle juice. It's great to reuse in making pickled asparagus.

No complicated canning involved here. Simply immerse blanched asparagus in a jar of leftover pickle juice. We used the juice from Claussen Kosher Dill Spears.

Serves: 4 Save

Ingredients (2)

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

Directions

  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.

Tanqueray & Tonic

This classic cocktail effortlessly blends the distinct taste of gin with the refreshing fizz of tonic. Add a slice of lime and voilĂ ! A symphony of crisp, refreshing and oh-so-sophisticated flavors.

Ingredients (4)

  • 1.5 oz. Tanqueray No. TEN Gin
  • Tonic Water
  • Grapefruit Wheel Garnish
  • Thyme Sprig Garnish

Discover fascinating facts and health benefits about some of the ingredients in the recipe, including other delicious recipes!