Joanne Weir Follow @ChefJoanneWeir

Pickled Asparagus Recipe

Pickled Asparagus Recipe

Makes one pound pickled asparagus.


1 pound asparagus, ends removed
2 cloves garlic, thinly sliced
2 sprigs thyme
6 coriander seeds
6 black peppercorns
1 small hot chili pepper
2 bay leaves
3 cups apple cider vinegar
1 1/2 cups dry white wine
1 teaspoon sugar
1 tablespoon salt


Place the asparagus, garlic, thyme sprigs, coriander seeds, black peppercorns, chili pepper and bay leaves in a glass or non-corrosive baking dish.

Place the vinegar, white wine, sugar and salt in a saucepan over medium high heat.  Bring to a boil.  Boil for 1 minute and immediately pour over the asparagus.  Cool completely at room temperature.  Cover with plastic and refrigerate.  The asparagus will be ready in 48 hours and will keep for a week.