Preparation

1

Step 1

Cut off the lower, possibly woody end of the asparagus.

2

Step 2

Start close to the head and peel thicker towards the bottom. Only peel the lower third of the green asparagus spears.

3

Step 3

Cut the asparagus spears to a little less than the height of the jar.

4

Step 4

Place the sticks and sections in a wide bowl and pour boiling water over them.

5

Step 5

Leave it there for 10 minutes, then pour off the water.

6

Step 6

Hold the prepared cylinder jars at a slight angle and do not pile the bars in too tightly. Fill the asparagus sections into smaller preserving jars.

7

Step 7

For the stock, bring water to the boil with the appropriate amount of white wine vinegar and sugar.

8

Step 8

Allow to cool slightly, then fill the jars with it.

9

Step 9

Close the jars with a preserving ring, glass lid and preserving clips.

10

Step 10

Heat in a 100°C water bath for 120 minutes to preserve.

For the recipe, you'll nee:

Ingredients

Portions

2

Food

  • Freshly harvested white or green asparagus
  • Boiling water
  • 1.0 l Water
  • 1.0 tbsp White wine vinegar
  • 1.0 tsp Sugar