A refreshing pickled sea asparagus recipe using white wine vinegar, water, caraway seeds, salt, black peppercorns, and sugar. Perfect as a unique side or as an ingredient in compound butter to complement pan-seared fish.
1: Combine vinegar, water, caraway seeds, salt, peppercorns, and sugar in a small pot. Bring the liquid up to a simmer.
2: Transfer the liquid into a container and into the fridge until completely cooled.
3: Place dill and sea asparagus into a 500ml mason jar.
4: Pour the pickling liquid into the jar and seal with lid.
5: Store the pickles in the fridge for 12 hours or longer before eating.
