6 cups Water
2 tsp. Pickling spices (remove cloves, brown stem tiny head)
6 TB picking salt
6 cups white vinegar 5% acidity
1 peeled garlic per jar
Boil water vinegar and pickling spice wrapped in cloth Bring to a boil. Wash asparagus and pack into 4 quart jars top end down. Cover with brine to ½ inch from top of jar. Process in boiling water bath for 10 min. to seal jars.
Submitted by: Diane Batschi
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