Quick pick­led as­para­gus

go! Platteland - - KITCHEN GARDEN -

Makes 2x1ℓ­jars Prepa­ra­tion time 10 min­utes These pick­led as­para­gus are noth­ing like the strange, pale, limp fin­gers you find in a can. They are de­li­cious in sal­ads or sliced to en­joy on sand­wiches or with steak.


• 1½ ta­ble­spoons (22,5ml) coarse salt

• 1 ta­ble­spoon (15ml) sugar

• 3½ cups (825ml) white bal­samic vine­gar

• 1½ cups (375ml) wa­ter

• 4 ju­niper ber­ries

• 2 bay leaves

• a small bunch of dill, washed and pat­ted dry

• 4 garlic cloves, halved

• 1 tea­spoon (5ml) dried chilli flakes

• 1kg fresh as­para­gus, washed and the hard ends re­moved


Place the salt, sugar, vine­gar, wa­ter, ju­niper ber­ries and bay leaves in a saucepan and heat the in­gre­di­ents to boil­ing point. Turn down the heat and al­low the mix­ture to sim­mer for 2 min­utes. Re­move the saucepan from the plate.

Di­vide the dill, garlic and chilli flakes be­tween the 2 jars and ar­range the as­para­gus in the jars. Fill the jars with the warm pickle mix­ture, seal them and place them in the fridge. Be sure to use the as­para­gus within a month. >

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