Dilly Pickled Asparagus

• 6 pounds fresh asparagus
• 3 large garlic cloves, halved
• 6 teaspoons dill seed
• 6 teaspoons mustard seed
• 36 whole peppercorns
• 2 quarts water
• 2-1/2 cups white vinegar
• 1/2 cup sugar
• 3 tablespoons canning salt

1. Wash, drain and trim asparagus; cut into 4-1/2-in. spears. Discard ends or save for another use. Place asparagus in a large container; cover with ice water. In each of six 1-pint jars, place half of a garlic clove, 1 teaspoon dill seed, 1 teaspoon mustard seed and six peppercorns.
2. In a Dutch oven, bring the water, vinegar, sugar and salt to a boil. Drain asparagus; pack in jars to within 1/2 in. of top.
3. Carefully ladle hot mixture into hot pint jars, leaving 1/4-in. headspace. Remove air bubbles, wipe rims and adjust lids. Process for 20 minutes in a boiling-water canner.

fresh asparagus, garlic, dill, peppercorns, water, white vinegar, sugar, canning salt

Taken from www.tasteofhome.com/recipes/dilly-pickled-asparagus/ (may not work)