Julie'S Spicy Pickled Asparagus

• 3 lbs fresh asparagus, washed and hard bottoms snapped
• 1 large onion, thin sliced
• 14 pieces garlic
• 2 teaspoons dry dill weed
• 1/2 dried hot pepper, seeds removed
• 3 cups cider vinegar
• 3 tablespoons pickling salt
• 3 cups water

1. Sterilize 7 pint canning jars,lids & rings. Keep warm & clean.
2. Wash any sand from asparagus and cut to fit jars.
3. Place asparagus,onion 2 pieces of garlic, 1/4 teaspoons dill and the pepper into each jar.
4. Into a pan place vinegar, water and salt. Place on high heat and bring to a boil for 5 minute.
5. Pour some of the vinegar solution into each jar. Slide a knife carefully around the filled jar to release any air bubbles. Wipe rims and jar sides clean and place lid and ring on and hand tighten. Place on a rack into a boiling water bath,making sure lids are covered with 1 inch of water,bring water to another boil and time for 20 minutes.
6. Carefully remove and place onto a towel to cool. Ready to eat in one month or later.

fresh asparagus, onion, garlic, dill weed, hot pepper, cider vinegar, pickling salt, water

Taken from www.food.com/recipe/julies-spicy-pickled-asparagus-303741 (may not work)