| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Canning |
1 |
Servings |
INGREDIENTS
| 2 |
c |
Asparagus, pieces or spears |
| 1/2 |
c |
Boiling water |
|
tb |
Sugar |
| 1/2 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
| 1/2 |
c |
White vinegar |
| 1 |
|
Clove garlic |
| 1/8 |
ts |
Dried dill, if desired |
INSTRUCTIONS
Combine boiling water, sugar, salt, and pepper, stir to dissolve. Add
vinegar. Chill.
Wash asparagus, remove bottom scales. Break at tender part of stalk, cut
into 1 1/2" lengths if desired. Blanch in boiling water for 2 minutes (3
minutes for stalks). Immerse in ice water and cool thoroughly. Pack into
sterilized pint jars; add garlic clove and dill. Cover with cold pickling
solution. Refrigerate and use within two days. Keep refrigerated. Or you
can cover with hot picklng solution to within 1" of top and process in
boiling water bath for 10 minutes for pints. This recipe makes 1 pint.
Recipe by: Pat Leslie, Home Extension Service
Posted to MC-Recipe Digest V1 #408 by Dianne Ward <dianne@paccom.com> on
Jan 29, 1997.
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