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Asparagus Pickles
Robin Cohen
Asparagus Pickles
6 pounds asparagus
5 cups cider vinegar
4 cups water
1/4 cup Kosher salt
1 cup sugar
2 tablespoons brown mustard seed
2 tablespoons coriander seed
2 tablespoons black peppercorns
1 tablespoon fennel seed
1/2 teaspoon crushed red pepper

Wash and heat 4 wide mouth quart jars with two part lids.
Fill water bath canner with water and bring to a simmer.
Mix all ingredients except asparagus and heat until boiling to make the brine.
Fill another large pot with water and bring to a simmer.
Fill a large bowl with ice water.
Cut stems of asparagus to fit into jars with about 1/2 inch of space at the top.
Dip the asparagus into simmering water for two minutes and then drop them into the ice water bath.
Fill the jars one at a time with cooled asparagus and then pour in the hot brine up to 1/2 inch from the top of the jar.
Screw on the lid and place in the canner.
Repeat with remaining jars Process in canner for 10 minutes.
Allow jars to cool completely before storing.

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