- 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.