Pickled Asparagus with Tarragon and Garlic

This recipe is excerpted from The Nimble Cook.

Pickling keeps even thin asparagus stalks crisp and pleasantly green-tasting. You can make the brine up to a week in advance, but leave out the tarragon until you add the asparagus. The asparagus must be completely submerged in brine to pickle; if necessary, cut the spears into smaller lengths.

Serve these pickles with chopped hard-cooked egg on buttered toast, black beans and sour cream, or alongside grilled chicken with mustard and radishes.

Makes about 2 ½ cups brine, about 24 pieces pickled asparagus

8 small garlic cloves, slivered
¼ cup coarse kosher salt
1 tablespoon sugar
1½ cups white wine vinegar
¾ cup water
Loosely packed ¾ cup fresh tarragon leaves
12 ounces asparagus (about 12 thin spears), snapped (page 000)

Combine the garlic, salt, sugar, and vinegar in a small saucepan. Heat, stirring to dissolve the salt and sugar. Remove from the heat and add the water. Let cool to room temperature, then place in the refrigerator to cool completely.

Meanwhile, cut asparagus in half lengthwise (unless it is pencil thin) and then once width-wise. Once the brine is cold, pour it into a 1-quart jar, add the tarragon, and submerge the asparagus in it, tips up. Cover and refrigerate.

The pickle will be ready to serve in 12 hours and will keep for 2 weeks, refrigerated.