The Pickle 25 · No. 18 of 25

1. No.18Photo: Pacific Pickle Works

   Peppers, beans and more

   Asparagusto

   From Pacific Pickle Works · Santa Barbara, California · @pacificpickleworks

   Vinegar●○○A little heat$11.55 a jar

   A Santa Barbara pickle company with a pun for every jar, whose fans funded its new kitchen on Kickstarter. Asparagusto is pickled asparagus with a little heat.

   Pickled asparagus is the best thing on a pickle plate that nobody brings. Spears, snap, a little spice.

   Eat it withA Bloody MaryProsciuttoDeviled eggs

   Order from Pacific Pickle Works ↗More from Pacific Pickle Works ↗

   Chef's quick version

   Pickled asparagus

   20 min, then 2 days · makes 1 quart · Blanch for a minute so the spears stay green and snappy, then a garlicky hot brine.

   Save to my recipes

   You need

   • 1 bunch asparagus (1 lb / 450 g), trimmed to the jar height
   • 1 cup (240 ml) white wine vinegar
   • 1 cup (240 ml) water
   • 1 tbsp kosher salt
   • 1 tsp sugar
   • 3 garlic cloves, halved
   • ½ tsp red pepper flakes
   • 1 strip lemon peel
   • ½ tsp black peppercorns

   How to make it

   1. Blanch the asparagus 60 seconds, then chill in ice water and drain.
   2. Stand the spears in a jar with the garlic, pepper flakes, lemon peel and peppercorns.
   3. Boil the vinegar, water, salt and sugar and pour over to cover.
   4. Cool, close and refrigerate. Best after 2 days; keeps 3 weeks.

   Chef's own quick version, in our words. It isn't Pacific Pickle Works's recipe: for the real thing, order the jar.

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Pacific Pickle Works didn't pay to be here. Order goes straight to their shop. The quick version is Chef's own, in our words.