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LOCATION: Recipes >> Preserving >> Pickled Asparagus 01

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PICKLED ASPARAGUS

1 1/2 quarts water
1 quart white vinegar
5 tablespoons plain salt (non-iodized)
2 tablespoons pickling spice
7 pounds 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.

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