Pickled
Asparagus
Try this as a starter with sour cream.
3 kg fresh asparagus
1.8 litres water
1.2 litres white vinegar
75 g salt
2 tbsp pickling spice
garlic cloves
hot chilli peppers
1. Put the water, vinegar and salt into a large pan and bring to the boil.
Boil for 15 minutes. Put the spice mix into a piece of muslin and tie with
string to make a bag.
Put bag into vinegar mixture, and keep hot.
2. Break off ends of asparagus and blanche in the vinegar mixture for about a
minute.
Then plunge into cold water, to stop them cooking. Pat dry on kitchen paper.
3. Pack asparagus into warm sterilized jars, standing on end, then pour the
vinegar mixture over to cover.
Seal firmly and store in a cool, dark place for about 2 months before using.
To burn always with this hard, gemlike flame, to maintain this
ecstasy, is success in life.
- Lewis Carroll