Pickled Asparagus

Directions

1. 1
   Bring to boil water, vinegar and salt.
2. 2
   Boil 15 minutes. Remove all cloves from pickling spice; wrap remaining spice in cheesecloth or tea holder and hang in vinegar mixture.
3. 3
   Trim asparagus and blanch for 1 1/2 minutes.
4. 4
   Then plunge into ice water.
5. 5
   Place in each jar 1 clove garlic and 1 hot chili.
6. 6
   Pack asparagus in wide-mouth jar standing on end.
7. 7
   Then pour hot brine into jars.
8. 8
   Seal jars and store 2 or 3 months before opening.