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LOCATION: Recipes >> Preserving >> Pickled Asparagus 03

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PICKLED ASPARAGUS

700g asparagus
2 tsp mustard seed
2 tsp fennel seed
2 tsp blackpepper corns
1 to 2 cups sugar
1 cups white vinegar
1 cup water

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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