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Recipe by: sloane
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1 1/2 qt Water 7 lb Fresh asparagus
1 qt White vinegar Garlic cloves (1 per quart)
5 tb Plain salt (non-iodized) Hot chili peppers (1 per
2 tb Pickling spice -quart)
Bring to boil the water, vinegar, and salt. Boil for 15 minutes. Remove
all cloves from pickling spice or as many as possible. Wrap remaing spice
in cheese cloth or tea holder and hang in vinegar mixture. Break off ends
of asparagus and blanch for 1 to 1-1/2 minutes. Then plunge into ice water.
Place in each jar 1 clove garlic and one hot chile pepper. Pack asparagus
in jars standing on end, then pour brine into jars, making sure it is very
hot at time to insure a good seal on jars. Store in pantry to 2-1/2 to 3
months before opening jars. Makes 4 quarts.
Origin: A Taste of Oregon Shared by: Sharon Stevens.
The most famous french celebrity chef with 3 stars at the Michelin Guide awards. Earnings: $15.9 million
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
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