Pickled asparagus

Prep 5 min
Total 10 min
Serves 6

Advertisement

Ingredients

450 g
asparagus, ends trimmed
1 1/2 cups
white vinegar
2 cups
2 tbsp
granulated sugar
4 tsp
coarse salt
1 tbsp
1 tsp
1
bay leaf, crumbled
1/2 tsp

Instructions

  • BRING a large saucepan of salted water to boil. Add asparagus and cook 1 min. Drain and rinse under cold running water. Place asparagus spears, tips up, in a tall 1-L glass jar.
  • COMBINE vinegar, water, sugar, salt, mustard seeds, coriander seeds, dill seeds, bay leaf, celery seeds and hot-red-chili-flakes in same saucepan over medium-high. Bring to a boil and cook until sugar is dissolved, 2 to 3 min.
  • POUR pickling liquid into jar ensuring liquid covers tips of asparagus. Tightly cover and cool to room temperature. Refrigerate for 24 hours or up to 2 weeks.

Kitchen Tip: You can use 2 tbsp pickling spice in place of the spices listed.

Nutrition

Calories 21
Protein 1 g
Carbohydrates 5 g
Fibre 1 g
Sodium 374 mg
Advertisement

Chatelaine Quickies: Asparagus fries

Issue: August 2017

Written by:

Photo credit: Photo, Roberto Caruso.

This article has not been rated yet.

Comments are closed.