Quick-Pickled Asparagus With Tarragon and Shallot Recipe

By
Daniel Gritzer
Daniel Gritzer
Daniel Gritzer
Editorial Director
Daniel joined the Serious Eats culinary team in 2014 and writes recipes, equipment reviews, articles on cooking techniques. Prior to that he was a food editor at Food & Wine magazine, and the staff writer for Time Out New York's restaurant and bars section.
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Updated March 26, 2019

This simple quick-pickle recipe is made by soaking asparagus in a hot brine made from white wine vinegar, water, sugar, and salt, infused with the French flavors of tarragon and shallot.

20150521-spring-pickles-vicky-wasik-17.jpg
Photograph and video: Vicky Wasik

Recipe Details

Quick-Pickled Asparagus With Tarragon and Shallot Recipe

Active 15 mins
Total 30 mins
Makes 1 quart

Ingredients

  • 1 1/2 cups (360ml) white wine vinegar
  • 1 1/2 cups (360ml) water
  • 1/4 cup (60g) sugar
  • 1 tablespoon (15g) kosher salt
  • 1 (3/4-ounce) bunch tarragon
  • 1 large shallot, thickly sliced
  • 1 pound (450g) asparagus, woody ends trimmed

Directions

  1. In a medium saucepan, combine vinegar, water, sugar, and salt. Bring to a boil, stirring, until solids are dissolved. Remove from heat and add tarragon and shallot. Let stand 5 minutes.

  2. Meanwhile, arrange asparagus in an even layer in a baking dish. Pour brine on top. Press paper towels against surface to submerge asparagus and let stand until cooled. Transfer asparagus and brine to a large sealed container and refrigerate for up to 3 weeks.

Special equipment

Baking dish

Notes

This recipe can easily be tweaked to suit your tastes. Add more or less sugar, salt, or water to the brine if you prefer a stronger or milder pickle.

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