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Pickled asparagus

10

  • Prep Time5 mins
  • Total Time10 mins
  • Makes6 servings
Pickled asparagus

Photo, Roberto Caruso.

Chatelaine Triple Tested

Snack on these pickled asparagus spears right out of the jar, chopped up in a salad, or as an edible garnish on a Caesar cocktail.

Ingredients

  • 450 g asparagus, ends trimmed

  • 1 1/2 cups white vinegar

  • 2 cups water

  • 2 tbsp granulated sugar

  • 4 tsp coarse salt

  • 1 tbsp mustard seeds

  • 1 tsp coriander seeds

  • 1 tsp dill seeds

  • 1 bay leaf, crumbled

  • 1/2 tsp celery seeds

  • 1/4 tsp hot-red-chili-flakes

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.


Nutrition (per serving)

Calories 21, Protein 1g, Carbohydrates 5g, Fibre 1g, Sodium 374mg.

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

More easy quick pickle recipes.

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