Asparagus Tips in Garlic Vinegar
http://www.oregonlive.com
Tuesday, May 30, 2000
Makes 2 to 3 pints

About as decadent as pickled asparagus can come: only the sweet and tender tips. Of course, to appease your conscience, you'll want to use up the stalks in a soup or stir-fry, or at least freeze them for later use.

3 pounds asparagus
3 cups rice vinegar
3 cups water
2 to 2-1/2 teaspoons pickling salt
2 to 3 teaspoons granulated sugar
4 to 6 large cloves garlic, peeled and halved
About 20 whole peppercorns

Wash 3 pint jars and lids and keep hot until needed.

Prepare the asparagus by cutting into lengths that include the tip and about 1-inch of the stalk. Reserve the stalks for another use. Combine the vinegar and water in a nonaluminum pan and bring to a boil; remove from heat.

Gently pack each jar with asparagus tips, leaving about 1 inch for headspace. To each jar, add 1/2-teaspoon pickling salt, 1-teaspoon sugar, 4 garlic halves and 5 whole peppercorns.

Bring the vinegar solution back to a boil, then ladle enough of the hot liquid into each jar to cover the asparagus, stopping within 1/2 inch of the top. Wipe jar rims with a clean, damp cloth and attach lids. Let the jars cool for about 1 hour, then refrigerate for at least 2 weeks before serving; they will keep for several months in the refrigerator.