Pickled Asparagus

• 2 c. asparagus
• 1/2 c. boiling water
• 2-3 Tbsp. sugar
• 1/2 tsp. salt
• 1/8 tsp. pepper
• 1/2 c. vinegar
• 1 clove garlic
• 1/8 tsp. dill seed

1. Combine boiling water, sugar, salt and pepper.
2. Stir until dissolved.
3. Add vinegar and chill.
4. Wash and clean asparagus. Break stalks into 1 1/2 inch chunks or leave whole.
5. Blanch in boiling water.
6. Return to boiling; boil 2 minutes for chunks or 3 minutes for whole stalks.
7. Immerse in ice water until cool.
8. Pack pint jars with asparagus.
9. Add garlic and dill to 1 inch from top with chilled mixture.
10. Boil in water bath 15 minutes after water returns to a boil.
11. Note:
12. 21 lbs. of fresh asparagus makes 15 pints long spears and 6 pints cut up chunks.
13. Takes 16 recipes of syrup.

asparagus, boiling water, sugar, salt, pepper, vinegar, clove garlic, dill

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1007821 (may not work)