This modern pickle recipe keeps slender asparagus spears crisp as they cure in a vinegar brine. Serve them as a decorative touch on breakfast and appetizer platters.
Break off and discard the woody ends of the asparagus. Trim the spears to fit the jar.
Stand the asparagus spears upright in the jar with the garlic and Turkish red pepper flakes.
Bring the water, vinegar, and salt to a boil, then let the brine cool until lukewarm.
Pour the lukewarm brine over the asparagus until it is fully covered. Seal the jar and refrigerate; the pickles will be ready to eat after one week.
Important: Break off and discard the woody ends of the asparagus, or the pickles will remain tough and stringy. Sterilize the jar and keep all the spears submerged in the brine. The pickles will be ready after one week; store them in the refrigerator.
Denemeye değermiş, memnun kaldım. Herkese tavsiye ederim, güzel bir tarif. Ailece bayıldık, teşekkürler.
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