Pickled asparagus

    15 min

    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.

    14 people made this

    Serves: 10 

    • 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

    Prep:10min  ›  Cook:5min  ›  Ready in:15min 

    1. Trim the bottoms off of the asparagus, and pack loosely into a jar.
    2. 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.
    3. 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.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (13)


    This is a good recipe, spicy, but not too hot. It took 2# asparagus to make 1 qt.Didn't have white wine vinegar, so used red wine vinegar. Would advise to use a tall jar so you don't have to trim so much off bottom. Will try this with green beans later. Be sure to use a wide mouth jar.  -  04 May 2004  (Review from Allrecipes US | Canada)


    Very good -different from the usual pickled vegetables I've made. Use the smallest diameter spears you can so they will be tender. Better to let sit a week or more for flavors to develop.  -  04 Jun 2004  (Review from Allrecipes US | Canada)


    I boiled the asparagus for a minute before putting it in the jar. I wanted the asparagus to be somewhat soft. I thought it tasted a bit too much like Old Bay. I would definitely cut back on that. I don't know if I will make it again, but it was good.  -  30 Jun 2007  (Review from Allrecipes US | Canada)