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Home > Recipes > Chutneys, Pickles and Relishes > Pickled Asparagus

Pickled Asparagus

Submitted by: John Albert

Date submitted: 31 August 2012 at 08:00:39

Cover Recipe: "Pickled Asparagus."

Pickled Asparagus

Total Time:

15 minutes

Originaly Yeild:

10 servings




1  One brunch fresh asparagus

250 ml,  Water

250 ml,  White wine vinegar

3 tbsp,  Light brown soft sugar

4  garlic cloves, crushed

1  Green chilli, seeded and julienned

4  Fresh thyme sprigs

2 tbsp,  savoury seasoning

2  bay leaves

1 tsp,  salt

6  whole black peppercorns


  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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