3 x one-pint wide-mouth canning jars
4 c. vinegar
1 c. sugar
2 tsp whole allspice
12 whl cloves
1 x cinnamon stick - (6" long)
4 lb asparagus washed, and trimmed to fit jars
Heat jars in a 250 degree oven to sterilize. Place vinegar, 2 c. of water and sugar in a medium pot. Tie allspice, cloves and cinnamon in a cheesecloth bag and add in to picking liquid; simmer 15 min. Meanwhile, boil 4 c. of water in a medium pot. Add in asparagus, cook 3 min and drain, reserving boiling water. Return water to the pot and return to a boil. When cooled sufficient to handle, pack asparagus in warm jars and cover with warm pickling liquid, leaving 1/2-inch headspace; seal. Place jars in boiling water for 10 min.