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Ingredients
  • 30 asparagus spears
  • ⅓ cup coarse salt
  • 2 quarts cold water
  • 1 ⅔ cups distilled white vinegar
  • ⅔ cup sugar
  • 1 white onion, sliced into rings
  • 1 ½ teaspoons dill seed
  • 1 teaspoon coarse salt
  • 1 teaspoon mustard seed
  • 2 sprigs fresh dill
  • ½ teaspoon chili pepper flakes
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