Canned dill pickle asparagus

• 5 lb Asparagus
• 3 tbsp Pickling Spice
• 4 tsp Red Pepper
• 14 tbsp Salt
• 4 each Garlic Clove
• 4 each Empty Quart Canning Jars
• 7 tbsp Dill Weed
• 2 quart White Vinegar
• 2 quart Water

1. Combine the water and vinegar and start to boil with 10 tablespoons of salt.
2. Remove the cloves from the pickling spice.
3. Add the pickling spice to water and vinegar.
4. Also add 3 teaspoons dill weed.
5. Add 1ea tsp dill to each jar.
6. Add 1 teaspoon of red pepper to water and vinegar if you want pepper.
7. Also 1 teaspoon of pepper to each jar of you want.
8. Put Asparagus into jars head down.
9. Add 1 clove of garlic each.
10. Add 1 tablespoon of salt to each jar.
11. Once brine has been at a rolling boil for at least 10 minutes, strain spice out.
12. Add to asparagus jars, seal hand tight and sit for 3 weeks.
13. G2g

pickling spice, red pepper, salt, garlic, empty quart canning, white vinegar, water

Taken from cookpad.com/us/recipes/366145-canned-dill-pickle-asparagus (may not work)