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Pickled Asparagus
Preserves
Historic

Asparagus in white-wine vinegar and salt (Evelyn 1699).


Original Receipt in 'Acetaria: A Discourse of Sallets' by John Evelyn (Evelyn 1699)

8. Asparagus. Break off the hard Ends, and put them in White-Wine Vinegar and salt, well covered with it; and so let them remain for six Weeks: Then taking them out, boil the Liquor or Pickle, and scum it carefully. If need be, renew the Vinegar and salt; and when 'tis cold, pot them up again. Thus may one keep them the whole Year.





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