- 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.
Protein 1 g
Carbohydrates 5 g
Fibre 1 g
Sodium 374 mg
Chatelaine Quickies: Asparagus fries