Pickled White Asparagus
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
Place the asparagus into a sanitized glass jar with a tight-fitting lid
Add 400 ml of water and 50 g of white sugar to a pot over medium heat
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
Pour the hot liquid over the asparagus, fully covering them. Seal the jar
Bring water to a boil in a large pan over medium-high heat
Reduce to a simmer and place the closed jar in the water. Simmer for 10m to sterilize
Let the jar of asparagus cool down at room temperature
Store the jar in the fridge or in a cold and dark cellar. The pickled white asparagus are ready
Yield 500 g
White Sugar50 g
12% Distilled Vinegar40 g