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.