Pickled asparagus

Ingredients

• 500 g of asparagus
• 1 Art. l. salt
• 1 cup apple cider vinegar
• 1.5 st. l. vegetable oil
• 1 tsp black peppercorns
• 1 st. l. dill seed
• 1 Art. l. Sahara
• 2 garlic cloves

Cooking

Step 1

If the asparagus is young and thin, nothing needs to be done with it. If mature with thick stems, closer to the roots it becomes harsh. Break off about 2-2.5 cm from the bottom of each stem.

Step 2

Peel the stalk of mature asparagus with a paring knife.

Step 3

Place mature asparagus in boiling water for 1-2 minutes, then cool in ice water and pat dry. Simply scald young asparagus with boiling water in a colander and pat dry.

Step 4

Prepare tall sterilized jars in which the asparagus can be placed "spears" up so that the marinade covers it completely. Divide the asparagus into jars.

Step 5

For the marinade, heat the vinegar over medium heat. It should be warm, but not boiling.

Step 6

Add salt and sugar to the vinegar.

Step 7

Peel and slice the garlic and add to the mixture. Then add oil, dill seeds and pepper to the pan. You can also add a few tablespoons of Dijon mustard to this marinade for even more flavor.

Step 8

Mix the marinade thoroughly and pour over the asparagus. Now top up with warm water.

Step 9

Close jars with lids and refrigerate for 6 hours.