Spiced Pickled Asparagus recipe

Preparation Time: 10 minutes | Cooking Time: 5 minutes

This is a really easy way to make pickled asparagus - it takes just 5 minutes to make the pickle, and then all you need to do is put it in the fridge! Use a tall jar so that you can pickle the whole spears - or alternatively chop them in half to use a smaller jar.


  • 500g asparagus
  • 250ml water
  • 250ml white wine vinegar
  • 3 tbsp. light brown sugar
  • 4 garlic cloves
  • 1 green chilli
  • 2 bay leaves
  • 4 thyme sprigs
  • 1 tsp. salt
  • 4-6 whole peppercorns


  1. Mince the garlic cloves. Slice the chilli in half lengthways, scrape out the seeds with the back of your knife, then mince the flesh.

  2. Snap the woody ends off of the asparagus spears. Place into a tall jar, packed loosely. Use a couple of jars if needed.

  3. Place water, vinegar, sugar, garlic, chilli, bay leaves, thyme, salt and peppercorns into a saucepan. Bring to the boil, boil for 1 minute, then pour over the asparagus. Add the lid, cool to room temperature then put in the fridge. Chill for at least 24 hours before serving.

Use a red chilli instead of a green chilli if desired, or add more garlic. Alternatively, use a tbsp. of dried red chilli flakes. Recipe serves 4.

Recipe Details:

  • Author: Laura Young.
  • Published:

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