Dilly Pickled Asparagus

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Ingredients

  • 6 lbs. fresh asparagus
  • 3 large garlic cloves, halved
  • 6 teaspoons dill seed
  • 6 teaspoons mustard seed
  • 36 whole peppercorns
  • 2 quarts water
  • 2 1/2 s white vinegar
  • 1/2 sugar
  • 3 tablespoons canning salt

Directions

Wash, drain and trim asparagus; cut into 4 1/2-inch spears. Discard ends or save for another use. Place asparagus in large container; cover with ice water. In each of six 1-pint jars, place half of garlic clove, 1 teaspoon dill seed, 1 teaspoon mustard seed and six whole peppercorns. In Dutch oven, bring water, vinegar, sugar and salt to boil. Drain asparagus; pack into jars to within 1/2-inch of top. Ladle boiling liquid over asparagus, leaving 1/4-inch headspace. Adjust caps. Process 20 minutes in boiling water bath. Remove jars to wire racks to cool completely.

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