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Divide the garlic, allspice, peppercorns, coriander, mace or nutmeg, and pepper flakes (if you're using them) among 5 12-ounce jelly jars. Pack the asparagus vertically in the jars, tips down or up. In a nonreactive saucepan, bring to a boil the vinegar, water, salt, and sugar, stirring to dissolve the salt and sugar. Pour the hot liquid over the asparagus, leaving 1/2 inch headspace. Close the jars with hot two-piece caps. Process the jars for 10 minutes in a boiling-water bath, or pasteurize the jars for 30 minutes in water heated to 180 to 185 degrees F. Store the cooled jars in a cool, dry, dark place for at least 3 weeks before eating the asparagus.
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