• Facebook
  • Twitter
  • Pinterest
  • Instagram
  • YouTube
  • RSS

Auto Draft
Save RecipeSave Recipe
Recipe Image


  • 2 tbsp prepared horseradish
  • 2 Thai red chilis, optional
  • 1 tsp crushed red pepper flakes
  • 2 bay leaves
  • 1 bunch Ontario-grown asparagus, trimmed to fit a 1 litre jar
  • 2 cups white vinegar
  • 1 tsp mustard seed
  • 1 tsp black peppercorns
  • 1 tbsp salt
  • 4 tbsp sugar
  • Cold water to fill


  1. In the bottom of a 1 litre mason jar place the horseradish, chilis, crushed red pepper flakes, and bay leaves. Place the asparagus in the jar, tip-down. Set aside.
  2. In a small saucepan pour the vinegar. Add the mustard seed, black peppercorns, salt, and sugar. Place the pan over high heat and bring to a boil. Boil until the salt and sugar dissolves. Take the pan off of the heat and set aside to cool slightly. Give it about 10 minutes.
  3. Pour the vinegar mixture over the asparagus and add enough cold water to ensure the spears are fully immersed. Seal the jar and give it a good shake. Transfer the asparagus to the fridge and let pickle for a minimum of 24 hours. 48 hours is better. The spear will keep in the fridge for 2-3 weeks.

Recipe by Susan of Rhubarb and Cod

Subscribe To Our Newsletter

Subscribe To Our Newsletter

Join our Community of Cooks!

Receive our weekly newsletter and be the first to know about new seasonal recipes, tips from chefs, dietitians and food writers - and contests!

Yay! You're signed up to our mailing list and will be receiving your first recipe soon.

Powered byRapidology