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.
