Pickled Asparagus: the recipe for a simple and tasty spring preserve

Step 1

Trim off bottom of asparagus spears all at the same height, eliminating the toughest final part.

Step 2

Wash the asparagus carefully under cold running water and then tie them again in bunches. Transfer the asparagus to a large pot, in which they can comfortably fit or, if you have one, in the special asparagus pot. Boil them for 4-5 minutes starting from boiling.

Step 3

Once cooked, drain the asparagus well and set aside.

Step 4

Prepare the brine. In a saucepan, add white vinegar, water, salt and sugar, then bring to boil over medium heat. Stir until sugar and salt have dissolved.

Step 5

Arrange the asparagus bottom-side up in a glass jar.

Step 6

Add the washed sprig of thyme.

Step 7

Finally, flavor with a clove of garlic.

Step 8

Pour in the boiling brine, until all asparagus are covered, then close the jar perfectly. Proceed to sterilization, place the jars tightly closed in a large pot and boil them with water for about 30 minutes. After this time, turn off the heat and let the jars cool in their boiling water.

Step 9

Once cold, drain the jars, dry them well and let them rest for at least 40 days before eating the pickled asparagus. After this time, your pickled asparagus will be ready to be enjoyed.