
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.
Ingredients (2)
- 1 pound asparagus
- 1 Juice from (24-ounce) jar dill pickles
Directions
- 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.
Ingredients (8)
- 2 oz. Don Julio Reposado Tequila
- 0.75 oz. Fresh Grapefruit Juice
- 0.75 oz. Fresh Orange Juice
- 0.5 oz. Fresh Lime Juice
- 3 oz. Grapefruit Soda
- 1 pinch of Salt
- 1 pinch of Fresh Crack Black Pepper
- Ice
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