Asparagus Pickles
It is ESSENTIAL that the would-be pickle-maker looks up the ins and outs of pickle-making, in a pickle cookbook, or reputable online cooking site. Detailed instructions for properly steriizing and sealing jars are not included in this recipe.
Really. No kidding.
Combine in large stockpot:
3 quarts water
2 quarts vinegar
1 tsp dill seed
1 tsp pickling spice
1/2 cup canning salt
Bring all of the above to a boil, turn down to a very slow simmer until finished with canning.
Sterilize jars and lids. Keep in hot water, taking them out one at a time as they are used.
Place two cloves of garlic in the bottom of each jar. Fill jar with washed and sized-to-fit asparagus spears, standing on end. Place two more cloves of garlic on top of the asparagus.
Fill each jar with the hot liquid, leaving a slight air space at the top.
Boil sealed jars for 1/2 hour. Let stand four days before eating.
The original recipe concludes with the words, "bring to Sharon." Sharon was a lady who worked with Bill Harrison in Stockton, California, in the early 1980s.