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Pickled asparagus
How to cook Pickled asparagus
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.
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