Makes about 12 jars
If standing over the pickle kettle seems a bit too steamy, you can also make a simple refrigerated version of Field's asparagus pickles. They take 24 hours to mellow but never have the same bite as the long method.
Follow the recipe for asparagus pickles. Prepare and boil the brine, then pack the asparagus with the cherry peppers and peppercorns in clean jars. Top the asparagus with the hot brine, and let the jars cool uncovered. Cover with the lids and refrigerate for at least 24 hours. Store in the refrigerator for up to 1 week. Jonathan Levitt