| 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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