Pickled green asparagus
Pickling (preserving) is a commonly used technique in Scandinavian countries. It's not only a technique to preserve a product, but also to give a product extra flavor. Makes 1kg.
🍽️ Makes 1
Ingredients
| 300 ml | white wine vinegar | |
| 200 ml | apple cider vinegar | |
| 1 clove | garlic, halved | |
| 1 | shallot, chopped | |
| 0.5 tsp | 2.5 ml | mustard seeds |
| 0.5 tsp | 2.5 ml | fennel seeds |
| 0.5 tsp | 2.5 ml | coriander seeds |
| 0.5 tsp | 2.5 ml | white peppercorns |
| 1 kg | green asparagus |
Instructions
- Heat the pots in an oven at 140°C for half an hour to sterilise them.
- Bring both types of vinegar to the boil with the garlic, shallot, and spices.
- Remove the woody ends of the asparagus and place the asparagus upright in the pots.
- Pour the hot liquid over the asparagus and close the pots with the lids.
- Leave to stand for at least one week before use.
Serving suggestions:
- As a sweet and sour side dish.
- As a component in a cold starter, e.g. with veal pastrami.
- As a component in a starter containing smoked fish.