Reviewer:

GNFSHN4

Cooking Level: Intermediate

Home Town: Polo, Illinois, USA

Living In: Rock Falls, Illinois, USA

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Reviewed: Jun. 30, 2007

I boiled the asparagus for a minute before putting it in the jar. I wanted the asparagus to be somewhat soft. I thought it tasted a bit too much like Old Bay. I would definitely cut back on that. I don't know if I will make it again, but it was good.

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4 users found this review helpful

Reviewer:

Amy C

Cooking Level: Intermediate

Home Town: Slidell, Louisiana, USA

Living In: San Antonio, Texas, USA

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Reviewed: Jan. 20, 2007

Asparagus is my hubby's favorite vegie so I gave this a shot. I'm happy to say that he headed right for the fridge every night after work to munch. Thanks so much!

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3 users found this review helpful

Reviewer:

LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Jun. 4, 2004

Very good -different from the usual pickled vegetables I've made. Use the smallest diameter spears you can so they will be tender. Better to let sit a week or more for flavors to develop.

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8 users found this review helpful

Reviewer:

SweetBasil

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Liberty Hill, Texas, USA

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Reviewed: May 4, 2004

This is a good recipe, spicy, but not too hot. It took 2# asparagus to make 1 qt.Didn't have white wine vinegar, so used red wine vinegar. Would advise to use a tall jar so you don't have to trim so much off bottom. Will try this with green beans later. Be sure to use a wide mouth jar.

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13 users found this review helpful