As I have gotten older my appreciation of all things pickled has grown immensely. It is often that little something extra in restaurant dishes that takes them from something average to a beautifully balanced meal with depth of flavour and complexity. In this recipe I have used asparagus but you can replace it with almost any other fruit or vegetable you like e.g. Cucumbers, carrots, mushrooms, star fruit, beetroots, lemons, peaches, onions, and radishes just to name a few. Pickling is also a great way to enjoy fruits and vegetables when they are no longer in season, and as this is so cheap and easy to do you will save yourself a fortune making pickled vegetables at home just like a professional!
1) Place vinegar, sugar, mustard seeds, peppercorns and coriander seeds in a medium size saucepan and bring to the boil.
2) While your waiting for the pickling liquid to boil trim the bottom of your asparagus about 2 cm from the bottom and place in a sterilised jar that has a tight fitting lid.
3) When your liquid comes to the boil remove from the heat and allow to cool for about 30 seconds. Pour liquid into jar with asparagus and seal with the lid, allow to cool completely and place in the fridge until needed.
Remember the secret to the perfect dish is to cook with love (and a little va va voom) xx