Preparation / Directions:
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.
|
