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21-09-2004, 03:16 PM
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Pickled Asparagus
Pickled Asparagus
4 1/2 lbs. fresh asparagus spears 3 cloves garlic 1 tsp. pickling spice 3 cup water 2 cup vinegar (5% acidity) 1 Tbsp. pickling salt Snap off tough ends of asparagus. Pack asparagus tightly into hot sterilized wide mouthed jars, leaving 1/4" headspace. Place a clove of garlic in each jar. Remove cloves from pickling spice; reserve cloves for other uses. Combine pickling spice and remaining ingredients in a medium saucepan; bring to a boil. Pour vinegar mixture over asparagus, leaving 1/4" headspace. Cover at once with metal lids and screw bands tight. Process in boiling water bath 15 minutes. Yield: 3 pints. -- Rec.food.recipes is moderated by Patricia D Hill at . Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/ 
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