Okay, folks -- for those of you who asked me for my pickled asparagus recipe -- here it is! Sorry for the delay -- we've had a bit of a rough go around here the last couple weeks -- my computer bit the dust and had to have a complete rebuild. Needless to say, I've been BUSY!

Okay -- here goes:

BRINE --

4 cups water 1 cup vinegar 1/4 cup pickling salt

Bring brine to boil.

Soak your asparagus spears in cold salted water and rinse well to remove the grit. Cold pack tightly into 1 quart jars with garlic cloves (I tend to go WAY overboard on the garlic content of ANYTHING pickled!!!) and at least 1 head of dill per jar. Pour boiling brine over and process for 10 minutes in a boiling water bath.

These are great rolled in homemade bread that has been spread with cream cheese -- or straight from the jar!

-- Tracy (trimmer@westzone.com), June 16, 2000

Answers

thanks for printing it it sounds yummy.

-- kathy h (saddlebronc@msn.com), June 17, 2000.