Pickled Asparagus
by G. R. Schindler, Friendship

2 cups white vinegar 2 cups water 1/4 cup canning salt

Crushed red pepper Fresh garlic Dill (optional) Asparagus

Mix vinegar, water, salt and bring to a boil. Put 1/2 tsp. crushed red pepper, 1 clove garlic (or more if you prefer), and dill in each clean quart jar. Put asparagus in jars (standing on end), pour hot liquid to cover asparagus, and seal. Note: For hotter asparagus, use more red pepper and omit dill.