| Pickled Asparagus
4 1/2 pounds of fresh asparagus spears
3 cloves garlic
1 teaspoon of pickling spice
3 cups of water
2 cups of vinegar (5% acidity)
1 tablespoon of pickling salt |
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Snap off tough ends of asparagus. Pack asparagus tightly into hot sterilized wide mouthed jars, leaving 1/4" headspace. Place a clove of garlic in each jar. Remove cloves from pickling spice; reserve cloves for other uses. Combine pickling spice and remaining ingredients in a medium saucepan; bring to a boil. Pour vinegar mixture over asparagus, leaving 1/4" headspace. Cover at once with metal lids and screw bands tight. Process in boiling water bath 15 minutes. Yield: 3 pints. |
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