Summary

Ingredients

• 2 kg asparagus, white, short sticks as thick as a pencil
• 2 liters water
• 1 teaspoon, leveled sea salt
• 0.5 teaspoon ½ sugar
• 0.5 liter ½ white wine vinegar, 6% acid
• 50 grams sugar
• 20 g salt
• tarragon
• Peppercorns, white
• pimento

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Instructions

1. Wash the asparagus, cut to the height of the glasses. The thin sticks do not need to be peeled.
2. Bring the water with the teaspoon of salt and half a teaspoon of sugar to the boil. Blanch the asparagus stalks in portions for 1 minute. Place on a sieve, drain and layer in the glasses, point down. Put a bit of tarragon, 8 peppercorns and 1 allspice in each glass.
3. Measure 1.5 liters of the asparagus stock, add the vinegar, sugar and salt. Bring to the boil and fill the glasses with it up to 1.5 cm below the rim. Close with the lids.
4. Boil the glasses in the preserving kettle for 30 minutes at 90 ° C. Time counts when the temperature is reached.
5. The asparagus is wonderfully crunchy, can be eaten as a salad, is suitable for finger food variants, and works well in ham rolls.
6. Also in great demand as a gift in my circle of friends.
7. Tip: The pencil-thick sticks do not need to be peeled. If you use thicker sticks, you have to peel the asparagus and adjust the blanching time.
8. Green asparagus can also be processed like this.