PICKLED SPRING ONIONS AND ASPARAGUS

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Pickled Spring Onions and Asparagus image

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

3 cups white-wine vinegar
1 1/2 teaspoons whole coriander seeds
6 strips (1 inch wide) fresh lemon zest
2 bay leaves
Coarse salt
1/3 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

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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