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 lb Asparagus
- 24 oz Dill Pickles, Jarred
- 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.