2/3 c. white vinegar
1/2 c. sugar
1 tsp. whole cloves
1/2 c. water
1/2 tsp. salt
3 sticks cinnamon
1 tsp. celery seed
2 large cans green asparagus (tall)

Boil vinegar, salt, sugar, spices and water. Pour over asparagus. Cover. Chill for 24 hours. Drain. Serve.

Yield: 6 servings.