|ID: 654 Vegetable||Other Category(s): Canning|
|Yield/Servings: 1 pint|
|2 cups spears or cuts of asparagus|
1/2 cup boiling water
2-3 tbs. sugar
1/2 tsp. salt
|1/2 cup white vinegar|
1 clove garlic
1/2 tsp. pepper
Combine water, sugar, salt and pepper; stir to dissolve, add vinegar. Blanch asparagus 2-3 minutes, cool. In pint jar, put garlic on bottom, then place asparagus, and lastly the liquid in pint jar. Seal.
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