Pickled White Asparagus

Ingredients

• 1 kg white asparagus
• 1 tbsp mustard seeds
• 1 star anise
• 200 ml white wine vinegar
• 80 g raw cane sugar
• 1 red chili pepper
• 4 sprigs thyme

Instructions

1. 1.

   Peel the asparagus and cut the stalks into thirds across. Briefly toast the mustard seeds with the star anise in a pot. Deglaze with 200 ml water and the vinegar. Stir in the sugar and washed chili pepper, then bring to a boil.

2. 2.

   Wash the thyme. Remove the asparagus from the liquid and fill the hot-washed jars with the spears and thyme. Boil the liquid again and pour it over the asparagus until fully covered. Seal the jar and let cool. This simple method preserves white asparagus for long-term storage.