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Bloody Mary Pickled Asparagus Spears

Source of Recipe

From "The Complete Small Plates Cookbook" by America's Test Kitchen


Recipe Introduction

"With just a little planning ahead (the asparagus takes five days to reach pickled perfection), you can enjoy all the kick of the feisty brunch cocktail, minus the vodka, in these flavorful, crisp spears. Apple cider vinegar gives the brine a bright, slightly fruity background upon which we build layer upon layer of flavor using a handful of key Bloody Mary ingredients: tomato juice for sweetness and tomato flavor, Worcestershire sauce for depth, horseradish and garlic for earthy pungency, celery seeds for a heady aroma, black pepper for spice, and red pepper flakes for heat. Briefly cooking the asparagus spears in hot brine jump-starts the pickling process. To keep the tips of the spears submerged in brine while adding a burst of citrus fragrance, we press a slice of lemon over the asparagus tips. Avoid using thin asparagus spears for this recipe, as they turn too floppy."

List of Ingredients

â—¦ 2 ½ cups cider vinegar
â—¦ 2 ½ cups water
â—¦ 1 ½ cups tomato juice
â—¦ 8 cloves garlic, minced
â—¦ 3 tablespoons lemon juice, plus two ¼-inch-thick round lemon slices (2 lemons)
â—¦ 2 tablespoons Worcestershire sauce
â—¦ 1 tablespoon kosher salt
â—¦ 1 tablespoon prepared horseradish
â—¦ 2 teaspoons celery seeds
â—¦ 1 ½ teaspoons red pepper flakes
â—¦ 1 teaspoon pepper
â—¦ 2 pounds thick asparagus, trimmed to measure 6 inches long


Recipe

Bring vinegar, water, tomato juice, garlic, lemon juice, Worcestershire, salt, horseradish, celery seeds, pepper flakes, and pepper to boil in Dutch oven over medium-high heat. Carefully add asparagus to vinegar mixture with tips facing same direction. Briefly return to boil, then immediately remove from heat.

Using tongs, carefully pack asparagus into two clean 1-quart jars, tips facing up. Using funnel and ladle, pour hot brine over asparagus to cover. Gently press one lemon slice into each jar until just submerged.

Let jars cool completely, cover with lids, and refrigerate for at least 5 days before serving. Refrigerate pickled asparagus spears for up to 1 month.

Serves 32
(makes 2 quarts)