Gastronomixs

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.

Pickled green asparagus

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Ingredients

300

ml

white wine vinegar

200

ml

apple cider vinegar

1

clove

garlic, halved

1

 

shallot, chopped 

0.5

tsp

mustard seeds

0.5

tsp

fennel seeds

0.5

tsp

coriander seeds

0.5

tsp

white peppercorns

1

kg

green asparagus

Preparation method

  • 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.

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