8 pts. of raw asparagus spears
6 cups water
6 cups white vinegar
6 tbsps. pickling salt
1 tsp. pickling spice without cloves, tied into a
cheesecloth bag
8 cloves garlic
Wash asparagus well, using cool water, and break off the
tough ends. Cut the spears into lengths that will fit into
your pint jars (halves? - or perhaps you’d prefer smaller
lengths). Distribute the asparagus amongst the jars and add
a garlic clove to each. Combine the water, vinegar, and salt
in a large saucepan and set the spice bag into it. Bring all
to a boil, then remove the bag. Pour the brine immediately
into the jars, leaving only1/2" space at the top. Seal
and process in a boiling water bath for 10 minutes.
