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. 
   
  Origin: A Taste of Oregon Shared by: Sharon Stevens.