Pickled whole asier

Ingredients for Pickled whole asier

Instructions for Pickled whole asier

To prepare the Pickled whole asier recipe, please follow these instructions:

Asierne peeled off and placed in brine for 24 hours.
Then drip the vinegar and placed in brine for about 10 days and is cold.
Asierne taken up and made an incision in each asie, so seeds can be scraped out with a spoon, and forming a pocket.
Onions, horseradish (which is stripped down) and the other stuff to the stuffing mix well and distributed in asierne. Being bound around each asie with a cotton cord.
Vinegar and sugar boiled up, and dsplay boil 4-5 in this asier at a time.
They need to cook up and taken up with a slotted spoon, before the next team put in.
Asierne be placed in jars or in large glass along with dill crowns.
Boil up and pour boiling brine over the asierne, and the jar is bound to.
Asierne can be eaten after approx. 2 weeks. By serving cut asierne into slices-they will be crisp and fine when they are created after this recipe.

Tips:
By serving cut asierne into slices-they will be crisp and fine when they are created after this recipe.