Ingredients

The following ingredients have 4 Servings
  • 3 tablespoons kosher salt
  • 1 tablespoon sugar
  • 2 tablespoons mustard seeds
  • 1/4 cup shallots (sliced lengthwise)
  • 1 1/4 cups white wine vinegar (6 percent acidity)
  • 1 1/2 cups dry white wine
  • 8 small tarragon sprigs ( or 1 teaspoon dried)
  • 2 pounds asparagus (trimmed)

Instruction

  • Pack vegetables into 2 clean 1-quart glass jars. 
  • In another jar, combine the salt, sugar, mustard seeds, sliced shallots, vinegar and white wine (add dried herbs if using) and shake until the salt and sugar dissolve. Add 1 cup of water and pour the brine over the vegetables. 
  • Tuck the tarragon sprigs between the vegetables. Add enough water to cover the vegetables and keep them submerged. Close the jars and refrigerate overnight or for up to 1 month.