- Home
- Recipes
-
Categories
- Eggplant (76)
- Chocolate (117)
- Mushrooms (108)
- Strawberry (103)
- Drinks (97)
- Tomatoes (209)
- Cottage cheese (122)
- Second courses (464)
- Easter (93)
- Post (106)
- Recipes from the chef (99)
- Apples (147)
- Cheese (177)
- Chicken (132)
- Summer recipes (123)
- Puff pastry (72)
- Salmon (72)
- Pancakes (108)
- Pie (84)
- Cream (129)
- Cake (71)
- Bakery (302)
- Eggs (225)
- Lemon (102)
- Dinner (413)
- Pies (133)
- Vegetables (122)
- Ice cream (75)
- Recipes with milk (118)
- Salads (221)
- Cookies (75)
- Breakfast (193)
- Sandwich (104)
- Trick (90)
- Baking with egg (78)
- Collection of recipes (1062)
- There are common allergens (841)
- Just (852)
- Impressive recipe (643)
- Dinner with potatoes (99)
- Hot dishes for new year (284)
- Garlic season (286)
- Carrot season (196)
- Potato season (148)
- Recipe with video (159)
- Poultry dishes (76)
- In 30 minutes (261)
- Flour main courses (115)
- Green season (291)
- Does not contain common allergens (228)
- The island (214)
- Low calorie (153)
- Sweet pepper season (84)
- Tomato season (153)
- Snack (154)
- In 15 minutes (77)
- Breakfasts with eggs (75)
- Soups (94)
- First courses (95)
- Baking (113)
- Low calorie (92)
- Dinner (210)
- About
- Contact
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.
Reviews: 0
Have you already prepared this recipe? Tell what you think.