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Pickled White Asparagus
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David Heimer

David Heimer

Pickled White Asparagus

25m

A traditional nordic pickle recipe with clean flavors, that can be used in a variety of ways. The Pickled White Asparagus can be eaten as an appetizer on a charcuterie board, or used on salads and sandwiches.

The distilled vinegar can be replaced with apple cider vinegar or white wine vinegar. If the acidity of the substitute vinegar is between 6% to 7%, double the amount in the recipe.

This is a base recipe that I learned in my childhood pickling vegetables from the garden.

It is very versatile: you can add herbs and spices as you like and create your own flavor profiles.

  • Trim off the ends and peel 500 g of white asparagus

    Step 0
  • Place the asparagus into a sanitized glass jar with a tight-fitting lid

    Step 1
  • Add 400 ml of water and 50 g of white sugar to a pot over medium heat

    Step 2
  • Mix 40 g of 12% distilled vinegar and salt to taste. Add to the pot and whisk to combine. Boil until all the ingredients are dissolved

    Step 3
  • Pour the hot liquid over the asparagus, fully covering them. Seal the jar

    Step 4
  • Bring water to a boil in a large pan over medium-high heat

    Step 5
  • Reduce to a simmer and place the closed jar in the water. Simmer for 10m to sterilize

    Step 6
  • Let the jar of asparagus cool down at room temperature

    Step 7
  • Store the jar in the fridge or in a cold and dark cellar. The pickled white asparagus are ready

    Step 8

Yield 500 g

  • Asparagus

    Asparagus

    500 g
  • Water

    Water

    400 ml
  • White Sugar

    White Sugar

    50 g
  • Vinegar

    12% Distilled Vinegar

    40 g
  • Salt

    Salt

    to taste
  • Water

    Water

    to boil

Equipment

  • Glass Jar

    Glass Jar

  • Peeler

    Peeler

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