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.
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
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 flavours to develop. - 29 Sep 2008
by LINDA MCLEAN
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