Pickled Asparagus

The post is superfluous and the recipe non-existent, they are driven only by the necessity of showing off those three cast iron gadgets, which I bought in a fit of madness an unspecified number of years ago.
All done, now I feel better and the gadgets can fall back into oblivion, as it should be. And if you really care for the asparagus... there you go.


Pickled Asparagus
for approximately 3 jars

asparagus, net 700 gr. circa
white wine vinegar 750 ml
water 750 ml
juice of two lemons
salt 2 teaspoons
sugar 2 teaspoons
coriander seeds, fresh dill to taste

Clean asparagus trimming most of their ends, so that they can stand in the jars up to about 2 cm from the edge (use the cut ends to make risotto or for a vegetable stock). Get the jars and the lids ready, sterilizing them for few minutes in boiling water.
In a large pot mix vinegar, water, salt, sugar and lemon juice and bring to boil, stirring to dissolve sugar and salt.
Put half teaspoon of coriander seeds and a dill sprig in each jar, and then fill them with the raw asparagus, trying to pack them as tight as possible. Cover with the hot vinegar up to about half cm from the edge and then close tightly with the lids.
Let jars boil for about 10 minutes (calculate the time from when water starts boiling again), turn off the heat and let them cool down slightly. Take them out of the water and let stand until vacuum is created.
Place in a cool spot and let rest for about two weeks before opening.