| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Pickles |
1 |
Servings |
INGREDIENTS
| 1 1/2 |
qt |
Water |
| 1 |
qt |
White vinegar |
| 5 |
tb |
Plain salt (non-iodized) |
| 2 |
tb |
Pickling spice |
| 7 |
lb |
Fresh asparagus |
| 4 |
|
Cloves garlic (1 per quart) |
| 4 |
|
Hot chili peppers (1 per quart) |
INSTRUCTIONS
From: mkeri@cln.etc.bc.ca (Mike Keri)
Date: Sun, 28 Apr 1996 20:16:50 -0700
Origin: A Taste of Oregon Shared by: Sharon Stevens. Bring to boil the
water, vinegar, and salt. Boil for 15 minutes. Remove all cloves from
pickling spice or as many as possible. Wrap remaing spice in cheese cloth
or tea holder and hang in vinegar mixture. Break off ends of asparagus and
blanch for 1 to 1-1/2 minutes. Then plunge into ice water. Place in each
jar 1 clove garlic and one hot chile pepper. Pack asparagus in jars
standing on end, then pour brine into jars, making sure it is very hot at
time to insure a good seal on jars. Store in pantry to 2-1/2 to 3 months
before opening jars. Makes 4 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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