How to Pickle Asparagus
Ingredients
- 1 bunch of asparagus
- 200ml of water
- 200ml of white wine vinegar
- 200ml of caster sugar
- 1 pinch of salt
Method
- Wash the asparagus, snap off the woody bottoms then slice in half down the length of the spears
- In a saucepan, combine the vinegar, water, sugar and salt. Bring to a simmer, until the sugar and salt has dissolved
- Remove the pickling liquid from the heat, add the asparagus and cover with cling film
- Pickle for at least 1 hour – the longer you leave it submerged, the stronger the flavour will be
- Discard the liquid and store the asparagus in the fridge until needed
If wanting to keep the asparagus for a longer period of time, it can be stored submerged in the pickling liquid in a sterilised jar for up to 2 weeks.
You can add various spices and flavours to the pickling liquid – why not try coriander, fennel or cumin seeds. You could also add a bay leaf, cloves or even chilli for a bit of a kick.
Why not try using a different type of vinegar such as cabernet sauvignon or apple cider.
