Pickled asparagus

Prep 5 min
Total 10 min
Serves 6

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450 g
asparagus, ends trimmed
1 1/2 cups
white vinegar
2 cups
2 tbsp
granulated sugar
4 tsp
coarse salt
1 tbsp
1 tsp
bay leaf, crumbled
1/2 tsp


  • BRING a large saucepan of salted water to boil. Add asparagus and cook 1 min. Drain and rinse under cold running water. Place asparagus spears, tips up, in a tall 1-L glass jar.
  • COMBINE vinegar, water, sugar, salt, mustard seeds, coriander seeds, dill seeds, bay leaf, celery seeds and hot-red-chili-flakes in same saucepan over medium-high. Bring to a boil and cook until sugar is dissolved, 2 to 3 min.
  • POUR pickling liquid into jar ensuring liquid covers tips of asparagus. Tightly cover and cool to room temperature. Refrigerate for 24 hours or up to 2 weeks.

Kitchen Tip: You can use 2 tbsp pickling spice in place of the spices listed.


Calories 21, Protein 1 g, Carbohydrates 5 g, Fibre 1 g, Sodium 374 mg.

Chatelaine Quickies: Asparagus fries

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