• 2 bunches thin asparagus
  • 1 tbsp Himalayan sea salt
  • enough warm water to fill your jar and cover the asparagus
  • 2 bunches thin asparagus
  • 1 tbsp apple cider vinegar
  • 3 sprigs rosemary
  • 1 tbsp mustard seeds
  • 1/2 tbsp black peppercorns


  1. Cut the asparagus so it fits into your jar making sure you have at least 5cm gap at the top.
  2. Dissolve the salt in the warm water and add to the jar with the vinegar, 2 of the rosemary sprigs, the mustard seeds and the peppercorns.
  3. Bend the final rosemary sprig and place it on the top of the asparagus to keep the asparagus spears submerged. (They will go mouldy if they are sticking out of the brine.)
  4. Top up with extra water if necessary and when cool, put the lid on loosely and leave in a cool, dark place for 5-10 days.
  5. Taste them daily and when the asparagus tastes a little sour and is not too crunchy, refrigerate the jar till you need them.
  6. Use in salads and in sandwiches to add a probiotic kick to your meals.