Dill Pickled Asparagus

Warning these are addictive!!

• Ready In: 50 mins
• Serves: 48
• Yields: 6 pints

Ingredients

• 6  lbs fresh asparagus
• 3  large garlic cloves, halved
• 6  teaspoons  dill seeds
• 6  teaspoons mustard seeds
• 36  peppercorns
• 2  quarts water
• 2 1⁄2 cups white vinegar
• 1⁄2 cup sugar
• 3  tablespoons canning salt

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.