Pickled Asparagus 1
Serving Size : 4
Ingredients for prepare Pickled Asparagus 1
:
| Amount | Measure | Ingredient - Preparation Method |
| 1 1/2 | qt | Water |
| 1 | qt | White vinegar |
| 5 | tb | Plain salt (non-iodized) |
| 2 | tb | Pickling spice |
| 7 | lb | Fresh asparagus |
recipe Pickled Asparagus 1
Bring to boil the water, vinegar, and salt. Boil for 15 minutes.
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Remove all cloves from pickling spice or as many as possible. Wrap remaing spice in cheese cloth or tea
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holder and hang in vinegar mixture. Break off ends of asparagus and blanch for 1 to 1-1/2
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minutes. Then plunge into ice water. Place in each jar 1 clove garlic and one
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hot chile pepper. Pack asparagus in jars standing on end, then pour brine
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into jars, making sure it is very hot at time to insure a good seal on jars.
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Store in pantry to 2-1/2 to 3 months before opening jars. Makes 4 quarts. Origin:
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A Taste of Oregon Shared by: Sharon Stevens.
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