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455ecb54 ef6d 4966 8274 b8c90d6c5f9c  2016 05 16 20 20 00
Food52
Food52

Jess is pickling spring asparagus for snacking on the rest of the season! It's an awfully good idea: Put blanched asparagus spears in a jar with peeled garlic and top with a brine boiled from equal parts water and white vinegar (and equal amounts of salt and spices like peppercorns and mustard seed). Let sit in the fridge for a week before eating—or can it and eat them all year.