| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 2 |
qt |
White vinegar |
| 3 |
qt |
Water |
| 10 |
tb |
Salt |
| 2 |
tb |
Pickling spice(remove cloves) |
| 2 |
tb |
Sugar |
INSTRUCTIONS
BRINE
boil above for 15 minutes
Blanch asparagus in boiling water for 1 and1/2 minutes. Put in ice water
for 2 minutes. Put 3 cloves garlic in jar. 1 red pepper optional. Fill jars
with asparagus. Pour in boiling syrup. Seal.
I put the jars in boiling water in a canner for about 20 minutes. This
assures a good seal.
This recipe was given to me by a friend, who obtained it from a friend.
Source unknown. Posted to TNT - Prodigy's Recipe Exchange Newsletter by
Dorothy Hart <whhart@dcn.davis.ca.us> on Mar 15, 1997
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