Pickled asparagus a la Bini

Ingredients for 1 servings:

• 400 g asparagus, not too thick (until the jar is full)
• 1 part vinegar
• 2 parts water
• 1 tbsp, levelled sugar
• 1 tsp, leveled salt
• possibly herbs
• possibly Pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

The quantities given are for one jar of canned asparagus. In each clean jar (approx. 400 ml), add a level teaspoon of salt (tasty without too), a level tablespoon of chili pepper rings, and if you like herbs, fresh herbs to taste – all to the bottom of the jar. Peel the asparagus and cut it to fit the jars. Place them tightly in the jars with the heads facing up, or chop the asparagus and fill them. In a measuring jug, mix the stock (1/3 vinegar + 2/3 water), then fill the jars almost to the rim. Screw the jars shut and place them in a saucepan. To prevent rattling, place a rag on the bottom of the pan. Half fill the pan with water and bring to a boil. Boil the jars for one hour at 98 degrees Celsius (200 degrees Fahrenheit) (I use my meat thermometer). Let it cool in the pan. The asparagus will be crisp after one hour of cooking. This recipe can be varied in many ways, for example, sweet and spicy with sugar and hot peppers, sweet and sour with more sugar and more vinegar, fresh herbs. Sugar and if you like it spicy, 1-2 thin