Pickled Asparagus
2 cups white vinegar
2 cups water
Crushed red pepper
1/4 cup canning salt
Fresh garlic
Dill (optional)
Asparagus |
Mix vinegar, water, and canning salt; bring
to a boil. Meanwhile, put 1/2 tsp. crushed red pepper, 1 clove
garlic (or more), and dill in each clean quart jar. Put asparagus
in jars; pour in hot liquid to cover the asparagus; seal.
Note: for hotter asparagus, use more red pepper; omit dill.
