Total Time
Prep 10 mins
Cook 15 mins


Ingredients Nutrition


  1. Into each of 8 clean, sterilized canning jars, place 1 hot pepper, 1/2 teaspoon dill seed, 1/2 teaspoon mustard seed, and 1 garlic clove.
  2. Firmly pack asparagus into jars, but don't force them; trim so that there is 1/2 inch head space.
  3. In a saucepan, combine vinegar, water, and salt; heat to boiling.
  4. Pour boiling mixture over asparagus, leaving the 1/2 inch head space.
  5. Use a plastic knife to release any air bubbles and seal jars.
  6. Process in a water bath canner for 10 minutes (start timing when water reaches a boil); let sit for 2 weeks before sampling.