For Buffalo Bills game day against the Los Angeles Chargers, the recipe is a quick-pickled vegetable mix centered on asparagus, with radishes, celery, carrot, jalapeño, ginger and orange zest. It requires 20 minutes of active prep, followed by an overnight chill.
The brine combines equal parts distilled white vinegar and water with salt, sugar, a little dill, orange zest, peppercorns and garlic; simmer it for about 10 minutes without boiling. Pour it over the vegetables and ginger until submerged, let it cool, then seal and refrigerate. The author says the dill is intentionally restrained to let the orange and ginger stand out, and suggests serving the pickles on their own or with drinks, sandwiches, hot dogs or hamburgers.
