Pickled Asparagus

First, peel the asparagus spears and cut away any woody ends. Cut the stalks just at the height of the canning jars (use the leftover asparagus pieces for a soup or risotto). Grate 1 tablespoon lemon zest, squeeze out the juice.

In an asparagus pot or large saucepan, bring 4 liters of water to a boil with the milk and a pinch of sugar. Put in the asparagus spears and simmer for 4 minutes. Remove the spears, rinse with cold water and drain well.

Meanwhile, boil 1 1/2 l of water with the white balsamic vinegar, lemon zest and juice, orange juice, bay leaves, salt and sugar in a saucepan.

Layer the asparagus spears close together in the canning jars. Pour the vinegar broth – the asparagus spears must be completely covered with the broth. Drizzle a few drops of alcohol over the top, light and immediately close tightly. Store the jars with the pickled asparagus in a cool and dark place.

Preparation Tip:

If you still sterilize the jars with the pickled asparagus in a water bath, you increase the shelf life.

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