Sweet and sour asparagus

Ingredients for 1 servings:

• 1 ½ kg white asparagus
• 1 ½ liters of water
• 1 tsp salt
• ½ tsp sugar
• 250 ml white wine vinegar
• 50 g sugar
• thyme sprig(s), fresh
• Bay leaves, dried
• Peppercorns, black
• allspice berries
• Mustard seeds, yellow
• chili flakes

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 1 hour; Total time approx. 2 hours

Peel the asparagus spears and trim the ends. Place water, salt, and ½ teaspoon of sugar in a saucepan and bring to a boil. Add the asparagus spears and boil for 5 minutes. Remove the spears from the water, drain well, and allow to cool. Set the asparagus stock aside. Cut the asparagus spears into approximately 5 cm long pieces and place them in the prepared preserving jars. Add one teaspoon of mustard seeds, 6-8 peppercorns, 2 allspice berries, and chili flakes to each jar. Place a sprig of thyme and half a bay leaf in each jar. Bring the asparagus stock, sugar, and white wine vinegar to a boil, season with salt, and fill the jars to just below the rim. Seal the jars with a rubber ring, glass lid, and two clamps, and cook in a 100°C water bath for 60 minutes.