Pickled asparagus

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PREP TIME

5 min

TOTAL TIME

10 min

Serves

6

Pickled asparagus

Photo, Roberto Caruso.


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.

Chatelaine Quickies: Asparagus fries

Nutrition (per serving)

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

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