Pickled Asparagus

• 4 cups white vinegar (5% acidity)
• 3 cups water
• 1/2 cup sugar
• 1/4 cup canning-and-pickling salt
• 1 tablespoon crushed red pepper
• 1 tablespoon pickling spices
• 3 pounds fresh asparagus spears (about 3 bunches)
• 6 fresh dill sprigs
• 3 garlic cloves

1. Cook first 6 ingredients in a medium saucepan over medium-high heat about 4 to 6 minutes or until sugar is dissolved. Remove saucepan from stove, and cool mixture completely.
2. Snap off tough ends of asparagus.
3. Pack 1 bunch asparagus, 2 dill sprigs, and 1 garlic clove into 1 (1-quart) canning jar; repeat process with 2 remaining jars, asparagus, dill sprigs, and garlic cloves.
4. Pour vinegar mixture evenly into jars; seal jars. Chill at least 8 hours; store in refrigerator up to 1 week.

white vinegar, water, sugar, canningandpickling salt, red pepper, pickling spices, fresh asparagus spears, dill, garlic

Taken from www.myrecipes.com/recipe/pickled-asparagus-0 (may not work)