Morocco has become one of my most popular culinary tour destinations, and once you go, you'll know why.
Miles of rich blue Mediterranean coastline and the delicious food and wine of Provence await!
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Prepare to be astounded by the endless vineyards, food and vibrant lifestyle that make this destination so special!
Makes one pound pickled asparagus.
1 pound asparagus, ends removed2 cloves garlic, thinly sliced2 sprigs thyme6 coriander seeds6 black peppercorns1 small hot chili pepper2 bay leaves3 cups apple cider vinegar1 1/2 cups dry white wine1 teaspoon sugar1 tablespoon salt
Place the asparagus, garlic, thyme sprigs, coriander seeds, black peppercorns, chili pepper and bay leaves in a glass or non-corrosive baking dish.
Place the vinegar, white wine, sugar and salt in a saucepan over medium high heat. Bring to a boil. Boil for 1 minute and immediately pour over the asparagus. Cool completely at room temperature. Cover with plastic and refrigerate. The asparagus will be ready in 48 hours and will keep for a week.
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