Food & Cooking Recipes Appetizers Pickled Spring Onions and Asparagus Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 1 hrs 15 mins Yield: 2 quarts Pucker your lips for this delightful mix of salty and sour pickled veggies. Ingredients 3 cups white-wine vinegar 1 ½ teaspoons whole coriander seeds 6 strips (1 inch wide) fresh lemon zest 2 bay leaves Coarse salt ⅓ 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 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. 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 Notes 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. Rate it Print