Asparagus Sweet Pickles: Date Added: 13 Nov 2009 Ingredients:

3 one-pint wide-mouth canning jars
4 cups vinegar
1 cups sugar
2 teaspoons whole allspice
12 whole cloves
1 cinnamon stick - (6" long)
4 pounds asparagus -- washed, and trimmed to fit jars

Cooking Instructions:

Heat jars in a 250 degree oven to sterilize. Place vinegar, 2 cups of water and sugar in a medium pot. Tie allspice, cloves and cinnamon in a cheesecloth bag and add to picking liquid; simmer 15 minutes.

Meanwhile, boil 4 cups of water in a medium pot. Add asparagus, cook 3 minutes and drain, reserving boiling water. Return water to the pot and return to a boil.

When cooled enough to handle, pack asparagus in hot jars and cover with hot pickling liquid, leaving 1/2-inch headspace; seal. Place jars in boiling water for 10 minutes.

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