Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 2 cups | Asparagus spears |
| ½ cup | Water |
| ½ teaspoon | Salt |
| ⅛ teaspoon | Dill |
| ½ cup | Vinegar |
| ¼ teaspoon | Sugar |
| 1 \N | Clove garlic |
From: Gerald Edgerton <jerrye@...> Date: Sun, 28 Apr 1996 13:42:46 -0700 Here are a few variations I found in the CookBook USA. Wash asparagus in cool water. Cut into spread (6 inch for quart, 4 inch for pints). Combine vinegar, water, sugar, and salt. Heat to boil. Pack asparagus in jars with tips down. Put 1 clove garlic in each jar. Cover with boiling bring to within ½ inch from top of jar. Adjust lids. Process in hot water bath for 10 minutes
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MC-RECIPE DIGEST V1 #63
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