Pickled Asparagus

Directions

1. 1
   Combine boiling water, sugar, salt and pepper.
2. 2
   Stir until dissolved.
3. 3
   Add vinegar and chill.
4. 4
   Wash and clean asparagus. Break stalks into 1 1/2 inch chunks or leave whole.
5. 5
   Blanch in boiling water.
6. 6
   Return to boiling; boil 2 minutes for chunks or 3 minutes for whole stalks.
7. 7
   Immerse in ice water until cool.
8. 8
   Pack pint jars with asparagus.
9. 9
   Add garlic and dill to 1 inch from top with chilled mixture.
10. 10
    Boil in water bath 15 minutes after water returns to a boil.
11. 11
    Note:
12. 12
    21 lbs. of fresh asparagus makes 15 pints long spears and 6 pints cut up chunks.
13. 13
    Takes 16 recipes of syrup.