Pickled Asparagus

• 30 asparagus spears
• 13 cup coarse salt
• 3 12 cups cold water
• 12 cup distilled white vinegar
• 3 garlic cloves
• 1 teaspoon mustard seeds
• 1 12 teaspoons dill seeds
• 1 white onion, sliced into rings
• 12 teaspoon chili pepper flakes
• 2 sprigs fresh dill

1. DIRECTIONS.
2. In a saucepan over medium heat, combine the vinegar, salt, garlic, mustard seed, dill seed and onion rings.
3. Bring to a boil, and boil for 15 minute.
4. Pack the asparagus spears, tips up, in the hot jars leaving 1/2 of space from the rim.
5. Tuck one dill sprig into each jar, and sprinkle in 1/4 teaspoon of red pepper flakes.
6. Pour hot pickling liquid into the jars, filling to within 1/4 inch of the rim.
7. Wipe rims with a clean damp cloth, and seal with lids.
8. Process in a boiling water bath for 10 minutes.
9. Cool to room temperature.
10. Check seals when cool by pressing the center of the lid.
11. It should not move.
12. Label and date; store in a cool dark place.
13. If any jars have not sealed properly, refrigerate and eat within two weeks.

coarse salt, cold water, white vinegar, garlic, mustard seeds, dill seeds, white onion, chili pepper, dill

Taken from www.food.com/recipe/pickled-asparagus-230823 (may not work)