Pickled Asparagus

Ingredients

• 1.5 kg asparagus
• Salt
• 500 ml white wine vinegar
• 250 ml white wine
• 50 g sugar
• 2 tsp peppercorns
• 4 sprigs tarragon

Instructions

1. 1.

   Wash, peel and cut the asparagus to equal length.

2. 2.

   Boil 750 ml water, add 2 tsp salt and blanch the asparagus for about 6 minutes. Remove and drain. Reduce the cooking liquid by half over high heat. Then mix in vinegar, white wine, sugar and peppercorns and bring to a boil again.

3. 3.

   Wash tarragon sprigs, shake dry and layer them upright with the asparagus in jars. Pour the hot brine over the contents. Seal the jars immediately and let cool.