PICKLED SPRING ONIONS AND ASPARAGUS
Pucker your lips for this delightful mix of salty and sour pickled veggies.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 1h15m
Yield Makes 2 quarts
Number Of Ingredients 8
Steps:
- 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.
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