MMMMM----- Recipe via Meal-Master (tm) v8.02
  Categories: Pickles
       Yield: 4 servings
   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
   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.