Asparagus Pickle!!

Asparagus Pickle

• 5 cloves garlic, slivered
  
• 20 allspice berries
  
• 1/2 to 1 tsp whole black peppercorns
  
• 1/2 tsp coriander seeds
  
• Nutmeg slivers
  
• 5 small hot peppers (fresh or dried)
  
• 3 lbs asparagus, trimmed to fit into a 12 oz tall jelly jar
  
• 2 1/2 cup champagne or sherry vinegar (best quality!)
  
• 2 1/2 cup water
  
• 2 1/2 tsp pickling salt
  
• 2 tbsp sugar
  

1. Divide the garlic, allspice, peppercorns, coriander, nutmeg and hot peppers evenly into 5 tall 12-oz jelly jars. Pack the asparagus vertically, tips up or down, in the jars.

2. In a saucepan bring the vinegar, water, sugar and salt to a boil. 

3. Pour the hot liquid over the asparagus, leaving 1/2 inch headspace. Close the jars with hot 2-piece lids. Boiling water process for 10 minutes, or simmer in 185 degree water for 30 minutes to pasteurize.

4. Store the jars in a cool, dry place for at least 3 weeks before eating.

Makes 5 12-oz jars. Completely delicious.

From Linda Ziedrich's JOY of Pickling.