Pickled asparagus for winter

Step-by-step cooking

1. Step 1:

   

   Prepare everything you need to marinate green asparagus for the winter. We will need: asparagus, garlic, pepper, vinegar, salt, sugar and granular mustard.

2. Step 2:

   

   If you have thin, very young asparagus stalks, then you do not need to do anything extra with them. If you are the owner of more mature shoots, then thick hard stems at the base of the plant need to be cut off.

3. Step 3:

   

   Cut the stems so that they fit into the jar. I rolled up small jars, so I divided each stem into two, and some into three parts. Pour boiling water over the asparagus for a minute or a little less (depending on the thickness of the plant), then drain the water.

4. Step 4:

   

   Prepare the marinade. To do this, pour water into a saucepan, add pepper, vinegar, salt and sugar. Send the marinade to a high heat and bring it almost to a boil (as soon as the first bubbles appear, the pan should be removed immediately from the heat, it is not worth boiling vinegar for a long time).

5. Step 5:

   

   Wash the jars well with the product, then rinse thoroughly several times. At the bottom of each jar, put a clove of garlic and a teaspoon of grainy mustard.

7. Step 6:

   

   Put asparagus sprouts in jars "umbrellas" top, as in the photo.

8. Step 7:

   

   Pour the marinade over the workpiece and put the open jars in a saucepan with hot water over high heat. Lower the lids into the water. Bring to a boil, reduce the heat slightly and sterilize the jars with lids for about 10-15 minutes. Then remove the lids with a fork (be careful not to burn yourself!) and cover the jars with them, leave for another two or three minutes.

9. Step 8:

   

   Remove the workpiece with a kitchen towel from the water and tighten the lids tightly. Turn the container upside down and leave it to cool completely.

10. Step 9:

    

    Ready-made jars with pickled green asparagus should be put in a cool dark place for storage, it can be a cellar or a refrigerator. Thus, the workpiece can be stored for several months.