- Yield servings
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.
- 1 pound asparagus
- 1 Juice from (24-ounce) jar dill pickles
- 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.
Recipe by Liz Shenk