Equipment
Ingredients
Main
- 2270 g asparagus, trimmed
Pickling Brine
- 525 ml white wine vinegar
- 60 g salt
- 2 garlic, slivered
- 1 g dill seed
- 1 g red pepper flakes
- 1 g whole allspice
- 1 g cumin seeds
- 1 g coriander seeds
For Serving
- 1 hard-boiled egg
- 15 ml olive oil
- black pepper
Nutrition (per serving)
Method
Trim the woody ends from the asparagus so the spears fit vertically in the jars with 1.5 cm (1/2 inch) of headspace.
Fill a skillet with 5 cm (2 inches) of water and bring it to a boil at 100°C (212°F).
Blanch the asparagus spears in batches until the water returns to a boil.
Transfer the blanched asparagus immediately into a bowl of ice water to stop the cooking process.
Combine vinegar, salt, and spices in a saucepan and bring to a boil until the salt is fully dissolved.
Sterilize the pint jars, lids, and bands by submerging them in boiling water.
Pack the cold asparagus spears tightly into the hot, sterilized jars.
Pour the hot brine into the jars, covering the tips and leaving 1.5 cm (1/2 inch) of headspace.
Distribute the slivered garlic among the jars and wipe the rims with a damp towel before securing the lids.
Process the sealed jars in a boiling water bath for 10 minutes, ensuring they are covered by 5 cm (2 inches) of water.
Turn off the heat and let the jars remain in the hot water for 5 minutes.
Remove the jars and let them cool on a flat surface for 6 hours without moving them.
Store the jars in a cool, dark place for 4 weeks to allow the flavors to develop.
Chef's Notes
- Ensure the asparagus is packed as tightly as possible to prevent spears from floating.
- The 4-week aging period is essential for the vinegar punch to mellow and spices to penetrate.
Storage
Refrigerator: 1 month — Keep refrigerated after opening.
