Pickled Asparagus - Colette Hokanson

8 pts asparagus spears
6 C water
6 C white vinegar (5%)
6 T salt
Garlic, 1 clove per jar

Yield 8 pts

Procedure: wash asparagus well in cool water.
Cut into jar length spears
Combined water, vinegar, salt
Heat to boiling
Pack asparagus into pint or quart jars (tip ends down for easier removal)
Put 1 clove garlic in each jar
Cover with boiling brine, leaving ½ in. headspace
Adjust jar lids and use conventional boiling water canner processing
10 minutes for pints. 15 minutes for quarts

**Do not eat for 6 months to allow food to pickle.