This recipe came to me from my mother. I have no idea where she got it. It is slightly reminiscent of pickled beets, but I like it much better. Enjoy it as a side dish, added to a green salad or as a relish on black-eye peas.
Servings: 8-10Prep Time: 15 min. Cook Time: 5 min.
2/3 cup vinegar – I use apple cider vinegar or white
1/2 cup water
1/2 cup sugar
1 tsp. whole cloves
3 pcs. Cinnamon stick approx. 3 inches each
½ tsp. salt
2 pounds steamed asparagus
Combine everything except the asparagus and boil gently for 5 minutes. Cool slightly and pour over asparagus. Chill 4 to 24 hours before serving. Will keep in the fridge for weeks!
This is good as a side dish, on a green salad or as a relish with pinto beans or black-eye peas.
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