Ingredients:

						
Canning Jars . . .  3 Nos
(one-pint Wide-mouth)
Cinegar . . . . . . . 4 Cups 
Sugar . . . . . . . .  1 Cup 
Whole Allspice . . . 2 Tsp 
Whole Cloves . . .  12 Nos
Cinnamon Stick . .  1 No
Asparagus . . . . .  4 Lb 
(washed, And Trimmed 
To Fit Jars)					

Preparation:
Heat Jars In A 250 Degree Oven To Sterilize.
Place Vinegar, 2 Cups Of Water And Sugar In A Medium Pot.
Tie Allspice, Cloves And Cinnamon In A Cheesecloth Bag And Add To Picking Liquid; Simmer 15 Minutes.
Meanwhile, Boil 4 Cups Of Water In A Medium Pot.
Add Asparagus, Cook 3 Minutes And Drain, Reserving Boiling Water.
Return Water To The Pot And Return To A Boil.
When Cooled Enough To Handle, Pack Asparagus In Hot Jars And Cover With Hot Pickling Liquid, Leaving ½-inch Headspace; Seal.
Place Jars In Boiling Water For 10 Minutes.

You can serve with your family and friends.