Pickled Asparagus

Title: PICKLED ASPARAGUS

Categories: Pickles

Yield: 4 servings

1 1/2 qt Water

1 qt White vinegar

5 tb Plain salt (non-iodized)

2 tb Pickling spice

7 lb Fresh asparagus

Garlic cloves (1 per quart)

Hot chili peppers (1 per

-quart)

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

1 to

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

2-1/2 to 3 months

before opening jars. Makes 4 quarts.

Origin: A Taste of Oregon Shared by: Sharon Stevens.

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