- 6 clean, large-mouth 1/2-gallon jars, sterilized by rinsing in boiling water
- 6 new lids and rings, washed and sterilized in boiling water
- 7 pounds cleaned asparagus*
- 6 cups pickling vinegar
- 8 cups water
- 4 tablespoons canning salt
- 6 teaspoons garlic powder
- 6 teaspoons mustard seed
- 6 teaspoons poppy seed
- 6 teaspoons fennel seed
- 6 teaspoons celery seed
- 6 teaspoons caraway seed
- 6 tablespoons dried dill
- 3 fresh jalapeño peppers, cut in half lengthwise
- 12 cloves of garlic, peeled
Bring vinegar, water and canning salt to a boil and simmer on medium.
While brine is coming to a boil, pack whole asparagus spears in jars as tightly as possible. Add 1 teaspoon of the following to each filled jar: Garlic powder, mustard seed, poppy seed, fennel seed, celery seed, caraway seed. Then add 1 tablespoon of dried dill, half of a fresh jalapeño pepper and 2 cloves of garlic to each jar. Pour hot brine over filled jars to 3/4 inch of jar top. Place lid and ring on top and seal. Jar lids should pop and seal as brine cools. Asparagus should be ready to eat in 2 to 3 weeks.
*To clean asparagus, turn spears upside-down and swish in warm water for 15 seconds. This will cause the tips to open slightly and the sand to fall out. Rinse entire spears a second time in warm water. Place spears on a towel to drain.