Marinated asparagus pickles

Marinated asparagus pickles
  • 50 Dekagram (dkg) asparagus
  • 4 Piece dill
  • 1 Tea spoon (tsp) mustard seeds
  • 1 Tea spoon (tsp) salt
  • 2 Table spoon (tbsp) sugar
  • 2 Table spoon (tbsp) vinegar
  • 3 Decilitre (dl) cooking juice

season: Summer

occasion: 4Holidays, 4Gift

origin: Innovation



This is a piquant way of serving asparagus but try it because dill ad a unique flavor to the vegetable. Clean the asparagus and cut for 2 cm pieces. Bring to boil enough water to cover the asparagus and cook only 10 minutes until asparagus getting soft. Meantime prepare the glasses, wash with warm water to preheat and layer the hot asparagus with fresh dill leaves. No need to cut the dill becasue it serves only as a condiments. Add a peck of mustard seed to each glasses. Than measure approx 3 decilitre of cooking juice and add the salt, sugar and bring cook this liquid until the sugar dissolved (approx. 5 minutes). At the end add the vinegar to cooking juice and as hot as possible gradually mete this liquid into glasses at the end should cover the asparagus. Than close the glasses, wrap them with a coat and let it for a day to cool down. You can store in refrigerator for weeks, I dont use preservative and without unpick I stored for 3-4 weeks. Best to serve after staying at least a week so the flavors come together.

Conversion equivalents

Officially, a US Cup is equal to 240 ml or
8 fluid ounces ½ pint or 16 tablespoon.
1 cup of
fluid onces
Fluid - water & milk 240 8.0
Butter 226 8.0
All purpose flour 125 4.4
Confectioners sugar 125 4.4
Cocoa powder 118 4.2
White sugar granulated 200 7.1
Honey, Syrup 340 12.0
Vegetable oil 218 7.7
Table salt 273 9.6
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