| 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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