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To pickle Asparagus
Take ye
asparagus fresh out of the Garden - the later in the season
the better because they are then greener; Cut all the white
parts off Pick off ye little leaves that grow upon 'em quite
up to ye Heads but not so long as to peel or hurt the skins,
then put 'em into strong Salt & water (If they remain in
longer than 24 hours the salt and the water must be changed
or they will stink) then wipe em one by one that they be not
wet or gritty them boil yr vinegar up with whole pepper *
salt; sliced Nutmeg & Cloves according to yr taste - Pour yr
vinegar boiling hot upon ye asparagus & stuff a cloth in ye
mouth of the Jar as close as possible, let it stand by
the fire twenty four hours then boil ye pickle & pour on em
as before - this must be repeated at least three times. |
