To pickle Asparagus

Method

Take the largest Asparagus you can get, cut off the white End, and wash the green Ends in Spring-water, then put them in another clean Water, and Jet them by two or three Hours in it; then have a large broad Stew-pan full of Spring-water, with a good large Handful of Salt, set on the Fire, and when it boils put in the Grass, not tied up but loose, and not too many at a time for fear you break the Heads. Just scald them, and no more, take them out with a broad Skimmer, and lay them on a Cloth to cool. Then for your Pickle: To a Gallon of Vinegar, put one Quart of Spring-water, a Handful of Bay-salt, let them boil, then put your Asparagus in your Jar; to a Gallon of Pickle, two Nutmegs, a quarter of an Ounce of Mace, the same of whole white Pepper, so pour the Pickle hot over them. Cover them with a Linnen Cloth three or four times double, let them stand a Week, and boil the Pickle. Let them stand a Week longer, and boil the Pickle again, and pour it hot on as before. When they are cold, cover them up close with a Bladder and Leather.

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