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Pickling Spice Mix:
Cut the asparagus to fit in the jar with the lid on. Blanch asparagus in boiling water for 1 minute, then remove to an ice bath. In a small saucepan, bring vinegar, water, and Pickling Spice Mix to a boil for 2 minutes. Put asparagus into jar and pour pickling liquid over it. Add all remaining ingredients to the jar, and stir. Cool the jar to room temperature, seal the jar tightly, and refrigerate at least 3 days. Pickled asparagus will keep in the refrigerator for 2 weeks. Serve with a Bloody Mary cocktail, or alongside hard boiled eggs on a meat and cheese platter.
For the pickling spice mix: Combine all ingredients and store in an airtight container at room temperature up to 1 year.
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