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Pickled Asparagus

August 30, 2019

Aside from consumers purchasing locally produced value-added products, we can consciously also choose to value-add our own ‘ugly fruit & veg’ fresh food purchasing with simple and quick preserving techniques. Along with beautiful Spring asparagus, this is a great pickling solution I use for preserving a variety of vegetables providing a delicious crunchy healthy inclusion on those summer platters ahead when the year tips towards to Christmas and summer parties.


450 ml local apple cider vinegar

200 ml water

2 tsp salt

2 tsp sugar

½ tsp fennel seeds

5 sprigs of fresh dill

3 garlic cloves, sliced

½ tsp red chilli flakes

½ kg fresh asparagus, ends peeled


  1. For the pickling solution, combine the vinegar, water, salt, sugar and fennel seeds in a large saucepan. Bring to a boil and stir until the salt and sugar dissolve. Let boil for 2 minutes. Remove from the heat.
  2. Place the dill, garlic, chilli flakes and asparagus spears in sterilized, glass jars. You may need to cut the asparagus to fit.
  3. Carefully fill the jars with the brine to within 1 cm of the top of the rim, covering the asparagus completely. Discard any leftover brine. Place lids on the jars and refrigerate for at least 24 hours before serving.
  4. Pickles will keep in the refrigerator for up to 1 month.

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