Pickled Asparagus and Chilli

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    Pickled Asparagus and Chilli

    Pickled Asparagus and Chilli

    (12)
    1day15min


    11 people made this

    This is a delightful pickle that only needs to sit overnight. You'll need a tall, wide jar so you can keep the stalks upright.

    Ingredients
    Serves: 10 

    • 1 bunch fresh asparagus
    • 1 cup (250ml) water
    • 1 cup (250ml) white wine vinegar
    • 4 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

    Directions
    Preparation:10min  ›  Cook:5min  ›  Extra time:1day marinating  ›  Ready in:1day15min 

    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.
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    Reviews and Ratings
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    (12)

    Reviews in English (11)

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    0

    Used different ingredients. This is a good recipe, spicy, but not too hot. It took 1kg 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.  -  29 Sep 2008

    by
    0

    I boiled the asparagus for a minute before putting it in the jar. I wanted the asparagus to be somewhat soft. I would definitely cut back on the spice.. I don't know if I will make it again, but it was good.  -  29 Sep 2008

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    0

    Asparagus is my hubby's favourite vegie so I gave this a shot. I'm happy to say that he headed right for the fridge every night after work to munch. Thanks so much!  -  29 Sep 2008

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