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  • 1 pound asparagus
  • 1 Juice from (24-ounce) jar dill pickles


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

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The recipe was originally published as Pickled Asparagus on

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