Pickled Asparagus
by Editorial Staff
Healthy and tasty asparagus go well with meat, fish or other vegetables. Prepare yourself for the winter spicy and salted pickled asparagus according to a simple recipe, it will come in handy more than once!
Servings: 8
Cook: 3 hours
Ingredients
- Asparagus – 300-400 Grams
- Sugar – 8 Art. spoons
- Salt – 8 Art. spoons
- Sweet onion – 1 Piece
- Chili Pepper – To taste
- Mustard seeds – 8 Teaspoons
- Black peppercorns – 4 Teaspoons
- Garlic – 16 Cloves
- Dill – 1 Bunch
Directions
- Prepare the ingredients: Rinse the asparagus and cut it into pieces so that it fits freely in the jar and remains an inch from the lid. Pour cold water over the asparagus for an hour, so it will be crisper later.
- Cut the onion and (if adding) the chili into oblong slices. Peel the garlic. Rinse the dill. In a saucepan, boil water and vinegar, add sugar and salt. Sterilize the jars. Boil the asparagus for 2-3 minutes in a boiling mixture of water and vinegar.
- Divide the garlic, dill, onion, chili and allspice peas with mustard seeds into equal parts according to the number of cans. Place them in jars while the asparagus is cooking. Then put the asparagus in the jars. Pour in hot marinade, let cool, covered with lids.
- Then roll the cans and turn them over, keep them inverted until they are completely cool. Then you can store it in a cool dark place.
Bon Appetit!
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