Total Time
50mins
Prep 30 mins
Cook 20 mins

Warning these are addictive!!

Directions

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