About this recipe:I love anything pickled, so I tried asparagus with a touch of chilli! You'll need a tall, wide jar so you can keep the stalks upright.
1 bunch fresh asparagus
250ml (8 fl oz) water
250ml (8 fl oz) white wine vinegar
3 tablespoons light brown soft sugar
4 cloves garlic, crushed
1 green chilli, seeded and julienned
4 sprigs fresh thyme
2 tablespoons savoury seasoning
2 bay leaves
1 teaspoon salt
6 whole black peppercorns
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Method Prep:10min › Cook:5min › Ready in:15min
Trim the bottoms off of the asparagus, and pack loosely into a jar.
Combine the water, white wine vinegar, brown sugar, garlic, chilli, thyme sprigs, bay leaves, salt and whole peppercorns in a saucepan. Bring to the boil, and boil hard for 1 minute.
Pour the hot liquid over the asparagus in the jar, filling to cover the tips of the asparagus. Cover, and cool to room temperature. Store in the refrigerator for 24 hours to blend flavours before serving.