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[EarthNSky <erthnsky AT bellsouth.net>]

Thanks for the reprint, Keith, and yeah, that was what I remembered.
From my book Putting Up, here is another recipe for Pickled Asparagus:

Measure, cut, and blanch 1 pound of asparagus.  Pack asparagus into hot 
sterile jar along with the following(the ingredients are per jar):
1 TBSP chopped onion
1 tsp whole celery seed
1 slice lemon, with peeling
1/2 tsp crushed red pepper flakes(optional)
1 clove garlic


Pour the pickling solution below into the jars and water bath can.

Solution:
3 cups cider vinegar
3 cups water
7 TBSP salt
(This solution will be enough to fill 4 pint jars.)

Bev, off to plant trees today...paulownias and black walnus!


keith bellinger wrote:

> My favorite pickled asparagus recipe: from Chef John Folse, "Louisiana’s 
> Culinary Ambassador to the World.” 
> (http://www.jfolse.com/recipes/appetizers/vegetable17.htm)
>
> 20 stalks trimmed asparagus spears
> 2 ½ cups white wine vinegar
> 10 peppercorns
> 1 bay leaf
> ½ tsp grated nutmeg
>
> Wash the asparagus in cold water, and then soak in lightly salted water 
> for 4 to 6 hours. Blanch the asparagus in boiling, salted water for 
> 1-minute. Remove and drain on a clean dishcloth and cool. Place the 
> vinegar, peppercorns, bay leaf and nutmeg in a saucepan over medium-high 
> heat. Bring to a low boil. Cook 5 minutes. Remove and cool thoroughly. 
> Pack the asparagus in a sterilized wide-mouth jar, standing the spears 
> upright. Cover with the cold vinegar mixture and seal. Refrigerate and 
> hold 2 to 3 weeks prior to serving.

--
"The budget should be balanced, the Treasury should be refilled, public 
debt  should be reduced, the arrogance of officialdom should be tempered 
and controlled, and the assistance to foreign lands should be curtailed 
lest Rome become bankrupt.  People must again learn to work, instead of 
living on public assistance."

--Cicero, 55 BC
http://erthnsky.blogspot.com/