In The Quick Pickle Cookbook (Quarry Books, 2016), Grace Parisi outlines not just how to pickle fruits and veggies in delicious ways, but — in case you don’t want to eat them all straight from the jar — also how to use those homemade pickles in various dishes and cocktails. With creative flavor variations and even ways to use the leftover brine as an ingredient, it’s never been easier to add pickled foods to your favorite recipes!
These beans are a cool riff on dilly beans. I love serving these dramatic asparagus spears at cocktail parties as part of a crudité platter with a creamy dip.
• 1 bay leaf, preferably Turkish
• 1 teaspoon coriander seeds
• 1 teaspoon whole black peppercorns
• 1 pound (455 g) medium-thick asparagus
• 4 small dill sprigs
• 1 medium shallot, thinly sliced into rings
• 1-1/4 cups (295 mL) white wine vinegar
• 1-1/4 cups (295 mL) water
• 1 tablespoon (9 g) kosher salt
1. Place the bay leaf, coriander seeds, and peppercorns into clean, tall, narrow jar (or 2 pint-size [475 mL] jars). Trim the asparagus to fit and peel the ends if thicker than 1/2 inch (1 cm). Pack the asparagus, dill, and shallots into the jar (or jars).
2. In a small, nonreactive saucepan, combine the vinegar, water, and salt. Bring to a boil. Pour the hot brine into the jar, seal, and let cool at room temperature. Refrigerate overnight.
The pickles will keep in the refrigerator for 2 weeks.
More from The Quick Pickle Cookbook:
Reprinted with permission from The Quick Pickle Cookbook: Recipes and Techniques for Making and Using Brined Fruits & Vegetables by Grace Parisi, published by Quarry Books, an imprint of Quarto Publishing Group USA Inc., 2016.