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Pickled Asparagus
by G. R. Schindler, Friendship

2 cups white vinegar
2 cups water
1/4 cup canning salt
Crushed red pepper
Fresh garlic
Dill (optional)
Asparagus

Mix vinegar, water, salt and bring to a boil. Put 1/2 tsp. crushed red pepper, 1 clove garlic (or more if you prefer), and dill in each clean quart jar. Put asparagus in jars (standing on end), pour hot liquid to cover asparagus, and seal. Note: For hotter asparagus, use more red pepper and omit dill.

 


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