Try this Pickled Asparagus #4 recipe, or contribute your own.Suggest a better description
From: firstname.lastname@example.org (Mike Keri) Date: Sun, 28 Apr 1996 20:16:50 -0700 Origin: A Taste of Oregon Shared by: Sharon Stevens. 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. MC-RECIPE@MASTERCOOK.COM MASTERCOOK RECIPES LIST SERVER MC-RECIPE DIGEST V1 #63 From the MasterCook recipe list. Downloaded from G Internet, G Internet.
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|Serving Size: 1 Serving (4840g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 34 (4%)|
|Amt Per Serving||% DV|
|Total Fat 3.8g||5 %|
|Saturated Fat 1.3g||6 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 0mg||0 %|
|Sodium 103.9mg||4 %|
|Potassium 6440mg||169 %|
|Total Carbohydrate 123.6g||36 %|
|Dietary Fiber 66.7g||267 %|
|Sugars, other 56.9g|
|Protein 69.9g||100 %|
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Calories per serving: 807
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