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“No complicated canning involved here. Simply immerse blanched asparagus in a jar of leftover pickle juice. We used the juice from Claussen Kosher Dill Spears. Recipe by Liz Shenk," Relish America's Harvest, "Awash in Asparagus,"”
READY IN:
10mins
YIELD:
1 lb
UNITS:
US

Ingredients Nutrition

Directions

  1. Snap off tough ends of asparagus.
  2. Bring a large pot of water to a boil.
  3. Drop in asparagus and cook 2 minutes.
  4. Drain and rinse under cold water.
  5. Cut spears to the height of the pickle jar.
  6. Place in juice.
  7. Cover with lid.
  8. Refrigerate at least 1 day.

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