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Pickled Asparagus

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Ingredients
  • 700g asparagus
  • 2 tsps mustard seed
  • 2 tsps fennel seed
  • 2 tsps blackpepper corns
  • 1 to 2 cups sugar
  • 1 cup white vinegar
  • 1 cup water
Instructions

Trim and blanch the asparagus. Cool. Pack into jars. Mix the other ingredients in a saucepan, bring to the boil,and boil until sugar is dissolved. Leave to cool, then pour over the asparagus. Screw on lids and leave for 6 weeks. Keep in the refrigerator.

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