Dill Pickled Asparagus

• 6 lbs fresh asparagus
• 3 large garlic cloves, halved
• 6 teaspoons dill seeds
• 6 teaspoons mustard seeds
• 36 peppercorns
• 2 quarts water
• 2 12 cups white vinegar
• 12 cup sugar
• 3 tablespoons canning salt

1. Wash, drain and trim asparagus; cut into 4-1/2-in.
2. spears.
3. Discard ends or save.
4. for another use.
5. Place asparagus in a large container; cover with ice water.
6. In each of six 1-pint jars, place half of a garlic clove, 1 teaspoon dill seed,.
7. 1 teaspoon mustard seed and six peppercorns.
8. In a Dutch oven, bring the water, vinegar, sugar and salt to a boil.
9. Drain asparagus; pack in jars to within 1/2 inches of top.
10. Ladle boiling liquid over asparagus, leaving 1/4-in.
11. headspace.
12. Adjust caps.
13. Process for 20 minutes in a boiling-water bath.
14. Remove jars to wire racks to cool completely.

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

Taken from www.food.com/recipe/dill-pickled-asparagus-244310 (may not work)