Pickled Asparagus

1. 1

   Bring to boil water, vinegar and salt.

2. 2

   Boil 15 minutes. Remove all cloves from pickling spice; wrap remaining spice in cheesecloth or tea holder and hang in vinegar mixture.

3. 3

   Trim asparagus and blanch for 1 1/2 minutes.

4. 4

   Then plunge into ice water.

5. 5

   Place in each jar 1 clove garlic and 1 hot chili.

6. 6

   Pack asparagus in wide-mouth jar standing on end.

7. 7

   Then pour hot brine into jars.

8. 8

   Seal jars and store 2 or 3 months before opening.

No additional tips available.