Pickled asparagus #1
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | teaspoon | Cayenne |
| 1 | Clove garlic | |
| 1 | tablespoon | Dill seed -or- |
| 1 | Head dill | |
| 2½ | cup | Vinegar |
| ¼ | cup | Pickling salt |
| 2½ | cup | Water |
| 10 | cups | Water |
| 1 | cup | Salt |
| 10 | cups | Vinegar |
Directions
FOR BIG BATCHES
From: Gerald Edgerton <jerrye@...> Date: Sun, 28 Apr 1996 13:42:46 -0700 Here are a few variations I found in the CookBook USA. Pack clean asparagus into clean jars, add spices from above, pour vinegar mixture to ½ inch of top. Process boiling water bath in 10 minutes. Will do 7 quarts. NOTE: 1 (20 pound) box of fresh asparagus makes about 10 quarts.
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