Ingredients
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½ teaspoon Yellow Mustard Seeds
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½ teaspoon whole Black Peppercorns
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2 small Leeks
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4 ounces (115 g) medium-thin Asparagus
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4 sprigs (2 inches, or 5 cm, each) Tarragon
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½ cup (120 ml) White Wine Vinegar
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½ cup (120 ml) Water
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2 teaspoons Salt
Directions
When buying leeks for this recipe, look for ones that are no more than an inch (2.5 cm) wide. The younger leeks are, the more tender and sweet they are; important here because they are not cooked. If thin leeks aren’t available, large scallions will be just fine.
Steps
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1
Done
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Put the mustard seeds and peppercorns into a clean, pint-size (475 ml) jar. Keeping the leeks intact, trim them to fit the jar. Trim the asparagus to fit the jar. Pack the leeks, asparagus, and tarragon into the jar. |
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2
Done
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In a small, nonreactive saucepan, combine the vinegar, water, and salt. Bring to a boil. Pour the hot brine into the jar, seal, and let cool at room temperature. Refrigerate overnight. |
