| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Pickles | 1 | Servings | ||
INGREDIENTS
| 2 | c | Asparagus spears |
| 1/2 | c | Water |
| 1/2 | ts | Salt |
| 1/8 | ts | Dill |
| 1/2 | c | Vinegar |
| 1/4 | ts | Sugar |
| 1 | Clove garlic |
INSTRUCTIONS
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. Wash asparagus in cool water. Cut into spread (6 inch for quart, 4 inch for pints). Combine vinegar, water, sugar, and salt. Heat to boil. Pack asparagus in jars with tips down. Put 1 clove garlic in each jar. Cover with boiling bring to within 1/2 inch from top of jar. Adjust lids. Process in hot water bath for 10 minutes 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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