Ingredients
6 pounds fresh asparagus3 large garlic cloves, halved6 teaspoons dill seed6 teaspoons mustard seed36 whole peppercorns2 quarts water2-1/2 cups white vinegar1/2 cup sugar3 tablespoons canning salt
Preparation
Wash, drain and trim asparagus; cut into 4-1/2-in. spears. Discard ends or save for another use. Place asparagus in a large container; cover with ice water. In each of 6 hot 1-pint jars, place half of a garlic clove, 1 teaspoon dill seed, 1 teaspoon mustard seed and 6 peppercorns.
In a Dutch oven, bring the water, vinegar, sugar and salt to a boil. Drain asparagus; pack in jars to within 1/2 in. of top. Carefully ladle hot mixture into hot pint jars, leaving 1/4-in. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
Place jars in canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 20 minutes. Remove jars and cool.
