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“Sunset, MAY 2003”
READY IN:
20mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

  • 34 cup rice vinegar
  • 2 tablespoons salt
  • 2 tablespoons sugar
  • 2 tablespoons pickling spices
  • 1 -1 12 lb asparagus, rinsed and tough stem ends snapped off

Directions

  1. In wide 4- to 5-quart pan, combine vinegar, salt, sugar, pickling spice, and 2 cups water. Bring to a boil over high heat, then reduce heat and simmer for 15 minutes.
  2. Add asparagus; if liquid doesn't cover it, add water to cover. Simmer, stirring occasionally, until asparagus has faded to dull green and is tender-crisp to bite, 4 to 6 minutes.
  3. Remove from heat; add 1 cup ice cubes to stop cooking. Let stand at least 30 minutes
  4. Drain asparagus and arrange on a platter or seal in a container for transport.

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