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Pickled Asparagus

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

Mix vinegar, water, and canning salt; bring to a boil. Meanwhile, put 1/2 tsp. crushed red pepper, 1 clove garlic (or more), and dill in each clean quart jar. Put asparagus in jars; pour in hot liquid to cover the asparagus; seal. Note: for hotter asparagus, use more red pepper; omit dill.

 


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