You are here: Recipes It > Recipes > Cheese

 Advertisements

Pickled Asparagus

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 mixture. Break off ends of asparagus and blanch for 1 to 1-1/2 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 insure a good seal on jars. Store in pantry to 2-1/2 to 3 months before opening jars. Makes 4 quarts. Origin: A Taste of Oregon Shared by: Sharon Stevens.

 

Also see ...

 Advertisements
Cereal Yogurt Bars
Cereal Yogurt Bars
Basil and Feta Cheese Spread
Basil and Feta Cheese Spread
Apple-Apricot Pastries
Apple-Apricot Pastries
Foil Barbecued Shrimp
Foil Barbecued Shrimp
         

Permalink--> In : Recipes  -  Cheese