Post by Chris in NM on May 10, 2008 6:53:35 GMT -6
Easy Pickled Asparagus
1 lb asparagus
Juice from a 24 oz jar of dill pickles (Claussen Kosher Dill Spears recommended)
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 and refrigerate at least 1 day. I would imagine you could do this with green beans, too.