Spicy Pickled Carrots and Asparagus

1. 1

   In a large saucepan, combine the water, vinegar, sugar, thyme sprigs, garlic, peppercorns, crushed red pepper, mustard seeds and salt and bring to a boil.

2. 2

   Simmer over low heat for 10 minutes.

3. 3

   Remove from the heat and let cool for 5 minutes.

4. 4

   In a wide heatproof bowl, cover the carrot slices with the pickling mixture.

5. 5

   Let cool to room temperature.

6. 6

   In a large saucepan of boiling salted water, cook the asparagus until bright green, about 1 minute.

7. 7

   Drain and refresh under cold water.

8. 8

   Add the asparagus to the pickling mixture and refrigerate for 24 hours.

9. 9

   Drain the pickles, transfer to a platter and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.