Pickled Green Asparagus
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 1 hr 30 mins |
| Total Time | 2 hrs 15 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 2 kg asparagus, green, short sticks as thick as a pencil
- 2 liters water
- 1 teaspoon, leveled salt
- 0.5 teaspoon ½ sugar
- 400 ml balsamic vinegar, white
- 100 ml olive oil
- 20 g salt
- 50 grams sugar
- herbs Provence
- Garlic cloves)
- Peppercorns, black
- Tomato (s), dried
Print Recipe
Pin Recipe Instructions
- Wash the asparagus, cut to the height of the glasses. The thin sticks do not need to be peeled.
- Bring the water with the teaspoon of salt and half a teaspoon of sugar to the boil. Blanch the asparagus stalks in portions for 30 seconds. Place on a sieve, drain and layer in the glasses, point down. Put some Provence herbs, a few peppercorns, a piece of garlic clove and a few pieces of sun-dried tomatoes in each glass.
- Measure 1.5 liters of the asparagus stock, add the balsamic vinegar, sugar and salt. Bring to the boil and fill the glasses with it up to 2 cm below the rim. Put a little olive oil on top of each glass. Close with the lids.
- Boil the glasses in the preserving kettle for 30 minutes at 90 ° C. Time counts when the temperature is reached.
- The asparagus is wonderfully crunchy, can be eaten as a salad, is suitable for finger food variants, is good in ham rolls with raw ham or in salami rolls
- Also in great demand as a gift in my circle of friends.
- Tip: The lead-thick sticks do not need to be peeled. If you use thicker sticks, you have to peel the asparagus in the lower third and adjust the blanching time.
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