| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Pickles | 1 | Servings | |
INGREDIENTS
| 1/4 | ts | Cayenne |
| 1 | Clove garlic | |
| 1 | tb | Dill seed -or- |
| 1 | Head dill | |
| 2 1/2 | c | Vinegar |
| 1/4 | c | Pickling salt |
| 2 1/2 | c | Water |
| 10 | c | Water |
| 1 | c | Salt |
| 10 | c | Vinegar |
INSTRUCTIONS
FOR BIG BATCHES From: Gerald Edgerton <jerrye@wizard.com> Date: Sun, 28 Apr 1996 13:42:46 -0700 Here are a few variations I found in the CookBook USA. Pack clean asparagus into clean jars, add spices from above, pour vinegar mixture to 1/2 inch of top. Process boiling water bath in 10 minutes. Will do 7 quarts. NOTE: 1 (20 pound) box of fresh asparagus makes about 10 quarts. MC-RECIPE@MASTERCOOK.COM MASTERCOOK RECIPES LIST SERVER MC-RECIPE DIGEST V1 #63 From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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