There is no art in pickling asparagus. The list of ingredients is also limited. It is best to follow our recipe and the simple instructions to keep your asparagus for several months.

Asparagus and white wine vinegar go well together

Recipe for pickling asparagus

You need:

  • 250 grams of asparagus
  • 65 ml water
  • 65 ml white wine vinegar
  • 1 tablespoon of sugar*
  • tarragon
  • salt
  • mason jars

* We advise you to use birch sugar instead of regular granulated sugar. This has a similarly strong sweetening effect, but is more beneficial to your health.

How to pickle asparagus correctly

  1. Wash the asparagus thoroughly.
  2. Drain the vegetables well.
  3. Peel the asparagus starting from the head - preferably with a vegetable peeler.
  4. Cut off the stem ends with a sharp knife.
  5. Halve the prepared asparagus spears.
  6. Place the halved stalks in the pot.
  7. Douse the sticks with the water.
  8. Season with a pinch of salt (to taste) and the sugar.
  9. Bring the broth (with lid) to a boil.
  10. Cover and let the broth simmer for 20 minutes.
  11. Meanwhile, you can wash several tarragon leaves, dab them dry and chop them up.
  12. Take the pot off the stove for a moment.
  13. Fish out the asparagus spears and place them in a colander.
  14. Drain and cool the asparagus.
  15. Add the white wine vinegar to the brew.
  16. Boil the broth again.
  17. Layer the asparagus spears and chopped tarragon leaves in the mason jars.
  18. Pour the hot broth over the asparagus and tarragon mixture. The asparagus must be completely covered with the liquid.
  19. Close the jars tightly.
  20. Leave the mix in a cool place for two to three days. During this time, the full aroma unfolds.
  21. Store the pickled asparagus in the refrigerator.

tips

The pickled asparagus usually keeps for up to three months.

Extra: Sterilize preserving jars

It is important that the preserving jars used are absolutely sterile - otherwise the germs they contain could severely limit their shelf life.

  1. Clean the glasses thoroughly with water and washing-up liquid.
  2. Put them in a large pot.
  3. Fill the pot with plenty of water so that the glasses are completely covered.
  4. Boil it all up.
  5. Expose the jars to the intense heat for about five minutes.
  6. Take the pot off the stove.
  7. Carefully remove the jars.
  8. Let the jars dry on clean kitchen paper.

The garden journal freshness ABC

How can fruit and vegetables be stored correctly so that they stay fresh for as long as possible?

The garden journal freshness ABC as a poster:

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Category:

Vegetable garden