Pickled Chive Blossoms and Asparagus
Ready In: 30 mins
Yields: 1 jar
Ingredients
- 1 lb green asparagus, cut into 1/2-inch-thick sticks
- 4 chive blossoms
- 3⁄4 cup white wine
- 1⁄4 cup water
- 1⁄3 cup sugar
Directions
- Add asparagus, to boiling water and cook uncovered until barely tender (5 to 7) minutes.
- Drain.
- Pack flowers with vegetables in a glass container that has a lid.
- Combine white wine, water and sugar or honey in a pot and bring to a boil, stirring until sugar is dissolved.
- Pour hot liquid over asparagus and chive blossoms to cover them.
- Cover the jar and shake to release any trapped bubbles.
- Chill at least overnight and up to 2 weeks.
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