This refreshing turn toward a seldom-pickled vegetable will change the way you think about pickles—and asparagus.
Why This Recipe Works
These pickles are just as good on a cheese plate as they are in a Bloody Mary. Starting with thick asparagus spears guaranteed that they stayed crunchy after pickling. Trimming the spears to the height of the jar was necessary to make sure they fit properly. Cider vinegar tempered with sugar gave the pickles a balanced tang, and black peppercorns and mustard seeds added a pop of heat.