We had some asparagus spears that were going rasty… So I pickled some to put in tonight’s salad. Tonight we’re having lamb shoulder roast with leeks, celery and new potatoes– but I think I’ll put that recipe in for tomorrow. I’ve overloaded this poor blog enough for one day!


  • 1 lb asparagus, cut into 2.5-3 inch pieces
  • 3 cups white vinegar
  • 1.5 cups water
  • 1 tbsp crushed red chili
  • 1 tbsp dill
  • 1 tbsp coriander seeds
  • 1 tbsp fennel
  • 1 tbsp sugar
  • .25 cup salt
  • the peel of .5 lemon

Put all ingredients into a saucepan except for asparagus, and bring to a rolling boil. Allow to boil for several minutes, until all spices are infused into the liquid. Add asparagus and return to boil. Bring it down to a simmer, and allow to simmer for 10-15 minutes. Remove from heat and allow to cool. Fish out asparagus and lemon peel pieces from liquid and place into jar. Strain the pickling liquid into the jar. Discard used spices. Refrigerate for up to two weeks.

Enjoy on salad or alone.