Yield: 1 Servings
Measure | Ingredient |
---|---|
¼ teaspoon | Cayenne |
1 \N | Clove garlic |
1 tablespoon | Dill seed -or- |
1 \N | Head dill |
2½ cup | Vinegar |
¼ cup | Pickling salt |
2½ cup | Water |
10 cups | Water |
1 cup | Salt |
10 cups | Vinegar |
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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MC-RECIPE DIGEST V1 #63
From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, .