Preserved Asparagus

• 8 small dried red peppers
• 4 teaspoons dill seeds
• 4 teaspoons mustard seeds
• 8 garlic cloves, peeled
• 6 lbs fresh asparagus spears, trimmed
• 5 cups distilled vinegar
• 5 cups water
• 1/2 cup canning salt

1. Into each of 8 clean, sterilized canning jars, place 1 hot pepper, 1/2 teaspoon dill seed, 1/2 teaspoon mustard seed, and 1 garlic clove.
2. Firmly pack asparagus into jars, but don't force them; trim so that there is 1/2 inch head space.
3. In a saucepan, combine vinegar, water, and salt; heat to boiling.
4. Pour boiling mixture over asparagus, leaving the 1/2 inch head space.
5. Use a plastic knife to release any air bubbles and seal jars.
6. Process in a water bath canner for 10 minutes (start timing when water reaches a boil); let sit for 2 weeks before sampling.

red peppers, dill seeds, mustard seeds, garlic, distilled vinegar, water, canning salt

Taken from www.food.com/recipe/preserved-asparagus-479027 (may not work)