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- 30 asparagus spears
- 1/3 cup coarse salt
- 2 quarts cold water
- 1 2/3 cups distilled white vinegar
- 2/3 cup sugar
- 1 teaspoon coarse salt
- 1 teaspoon mustard seed
- 1 1/2 teaspoons dill seed
- 1 white onion, sliced into rings
- 1/2 teaspoon chili pepper flakes
- 2 sprigs fresh dill
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|Serving Size 1/15 of a recipe|
|Amount Per Serving|
|Total Fat 0.1g|
|Saturated Fat 0g|
|Total Carbohydrate 10.1g|
|Dietary Fiber 0.4g|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|