Pickled Asparagus Spears
 

Ingredients

6 lbs. fresh asparagus 6 garlic cloves 6 tsp. dill seed 6 tsp. mustard seed whole peppercorns

2 quarts water 2-1/2 cups white vinegar 1/2 cup sugar 3 Tbsp. canning salt

Directions

1. Wash, drain, and trim asparagus into 5-inch spears.
2. Put spears in a large bowl and cover with ice water.
3. In each of six pint jars (washed and rinsed), place 1 clove of garlic,
   1 tsp. dill seed, 1 tsp. mustard seed, and 10 peppercorns.
   
4. In a kettle, bring water, vinegar, sugar, and salt to a boil.
5. Drain asparagus and pack into jars, staying 1/2 inch from top.
6. Ladle boiling liquid over asparagus, leaving 1/4 inch space in jar.
7. Put on lids and rings. Process for 20 minutes in boiling water bath.
8. Remove jars to cool.