* Crossposted from: National Cooking Echo
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: PICKLED ASPARAGUS
 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
           -quart)
 
  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.
  
 
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MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: PICKLED GARLIC
 Categories: Condiments, Wine
      Yield: 6 jars
 
      2 lb Large garlic heads
    1/3 lb Fresh ginger; peeled and
           Thinly sliced
      1 c  Coarse salt
      7    Dried red chilies
      2 c  White wine vinegar
      1 c  Dry white wine
  2 1/2 tb Mustard seed
 
  Combine garlic in large saucepan with enough water to
  cover.  Place over medium high heat and bring to a
  boil.  Let boil for 2 minutes. Drain thoroughly.  When
  cool enough to handle, peel each clove without
  crushing. Transfer to a non-metallic bowl.  Add ginger
  and salt with enough water to cover.  Refrigerate
  mixture for 2 days.
  
  Drain garlic mixture and rinse thoroughly in cold
  water.  Drain again. Pack ginger and garlic evenly
  into 7 clean hot half-pint jars to 1/2 inch from the
  top.  Add 1 chili to each jar.  Combine vinegar, wine
  and mustard seed in medium saucepan and bring to rapid
  boil over high heat. Ladle enough hot brine to cover
  garlic mixture.
  
  Run a plastic knife or spatula between mixture and jar
  to release any air bubbles.  Clean rim and threads of
  jar with damp cloth. Seal with new, scalded, very hot
  lid.  Repeat with remaining jars. Transfer jars to
  gently simmering water bath (180-190 degrees) and
  process for 10 minutes.  Let cool on rack.  Check for
  seal.  Store in cool dry place. Makes about 6 jars.
 
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... Sincerely yours Gigi
--- Blue Wave/DOS v2.30
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