A modern pickle recipe in which thin asparagus tips ripen quickly in a vinegar brine while keeping their crunch. It's served as a decorative touch on breakfast plates and appetizer tables.
Snap off and trim the woody bottom ends of the asparagus, then cut to fit the jar's height.
Stand the asparagus upright in the jar with the garlic and red pepper flakes.
Boil the water, vinegar and salt, then let cool until lukewarm.
Pour the lukewarm brine over the asparagus so it covers them completely, close the jar and refrigerate; ready to eat after one week.
Important: Be sure to snap off and remove the woody bottom ends of the asparagus, otherwise the pickle will stay tough and fibrous. Sterilize the jar and keep all the spears under the brine; it's ready to eat after a week, and should be refrigerated.
Standing the asparagus upright in the jar improves both the look and the even distribution of the brine; jarring thin shoots separately from thick ones balances the maturing speed.
Admin DadaGastro · verified in test kitchenDenemeye değermiş, memnun kaldım. Herkese tavsiye ederim, güzel bir tarif. Ailece bayıldık, teşekkürler.
İlk defa yaptığım halde hiç zorlanmadım, adımlar çok netti.
Basit ama nefis bir sonuç. Kesinlikle tekrar yapacağım.
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