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Pickled Spring Onions and Asparagus

Pickled Spring Onions and Asparagus

Pucker your lips for this delightful mix of salty and sour pickled veggies.

Martha Stewart Living, March 2012 http://www.marthastewart.com/875740/pickled-spring-onions-and-asparagus
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  • Prep Time 15 minutes
  • Total Time 1 hour 15 minutes
  • Yield Makes 2 quarts

Ingredients

    • 3 cups white-wine vinegar
    • 1 1/2 teaspoons whole coriander seeds
    • 6 strips (1 inch wide) fresh lemon zest
    • 2 bay leaves
    • Coarse salt
    • 1/3 cup sugar
    • 4 bunches spring onions (red or white), trimmed to height of a 1-quart jar
    • 1 bunch thin asparagus, trimmed to height of a 1-quart jar

Directions

  1. Bring 3 3/4 cups water, the vinegar, coriander seeds, lemon zest, bay leaves, 2 tablespoons salt, and the sugar to a boil in a medium saucepan. Add onions, and return to a boil. Reduce heat, and simmer 4 minutes.
  2. Divide asparagus between two 1-quart jars. Add onions, and divide liquid between jars. Let cool to room temperature, about 1 hour. Cover, and refrigerate at least 1 day and up to 1 month.

Cook's Note

These pickled vegetables go great with cheese toasts. Simply cut a baguette into slices and sprinkle with grated extra-sharp cheddar cheese. Top with a few pieces of thinly sliced prosciutto, if desired, and a little more cheese, and then broil until cheese is melted. Cut asparagus and onions into bite-size pieces, and top the cheese toasts with the pickles.

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