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Recipe by: nirvan
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See below ingredients and instructions of the recipe
1 1/2 qt Water
1 qt White vinegar
5 tb Plain salt (non-iodized)
2 tb Pickling spice
7 lb Fresh asparagus
Garlic cloves (1 per quart)
Hot chili peppers (1 per
-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.
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
American television personality and top chef. The 79th most powerful celebrity in the world. Earnings: $15 million
The most famous french celebrity chef with 3 stars at the Michelin Guide awards. Earnings: $15.9 million
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