Pickled Asparagus

Save that pickle juice. It's great to reuse in making pickled asparagus.

No complicated canning involved here. Simply immerse blanched asparagus in a jar of leftover pickle juice. We used the juice from Claussen Kosher Dill Spears.

Serves: 4 Save

Ingredients (2)

  • 1 pound asparagus
  • 1 Juice from (24-ounce) jar dill pickles

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  1. Snap off tough ends of asparagus. Bring a large pot of water to a boil. Drop in asparagus and cook 2 minutes. Drain and rinse under cold water. Cut spears to the height of the pickle jar. Place in juice. Cover with lid. Refrigerate at least 1 day.