Sweet Pickled Asparagus

• 10 pounds fresh asparagus
• 5 tablespoons dill seed
• 5 teaspoons mixed pickling spices
• 2 quarts water
• 3 cups cider vinegar
• 2/3 cup sugar
• 1/4 cup canning salt

1. Wash, drain and trim asparagus; cut into 5-3/4-in. spears (discard ends or save for another use). Pack asparagus into five 1-quart jars to within 1/2 in. of top. Place 1 tablespoon dill seed and 1 teaspoon pickling spices in each jar.
2. In a Dutch oven, bring water, vinegar, sugar and salt to a boil. Carefully ladle hot liquid over asparagus mixture, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
3. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.

fresh asparagus, dill, mixed pickling, water, cider vinegar, sugar, canning salt

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