INGREDIENTS
6 pounds fresh asparagus
3 large garlic cloves, halved
6 teaspoons dill seed
6 teaspoons mustard seed
36 whole peppercorns
2 quarts water
2-1/2 cups white vinegar
1/2 cup sugar
3 tablespoons canning salt
DIRECTIONS
Wash, drain, and trim asparagus, cut into 4-1/2 inc. spears.
Place asparagus in a large container, cover with ice water.
In each of 6 hot pint jars, place half of a garlic clove, 1 teaspoon dill seed, 1 teaspoon mustard seed, and 6 peppercorns.
Bring water, vinegar, sugar, and salt to a boil in a Dutch Over.
Drain asparagus; Pack in jars to within 1/2 inc. of top, leaving 1/4 In. headspace.
Remove air bubbles, wipe rims, center lids on jars.
Screw on bands until fingertip tight.
Place jars in canner with simmering water, bring to a boil; process for 20 mins.
Remove jars and cool.
