Bob, the tech wizard, crafts innovative food solutions by day. By night, he fearlessly experiments with fiery, adventurous recipes, infusing them with a touch of magic and fun.
By Bob Whitley
Updated: 6/19/2023
Save that pickle juice. It's great to reuse in making pickled asparagus.
No complicated canning involved here. Simply immerse blanched asparagus in a jar of leftover pickle juice. We used the juice from Claussen Kosher Dill Spears.
Serves: 4 
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Ingredients (2)
- 1 pound asparagus
- 1 Juice from (24-ounce) jar dill pickles
Directions
- 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. Refrigerate at least 1 day.
See Also
How to freeze asparagus
This classic co*cktail effortlessly blends the distinct taste of gin with the refreshing fizz of tonic. Add a slice of lime and voilà! A symphony of crisp, refreshing and oh-so-sophisticated flavors.
Ingredients (4)
- 1.5 oz. Tanqueray No. TEN Gin
- Tonic Water
- Grapefruit Wheel Garnish
- Thyme Sprig Garnish
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