Dilly Pickled Asparagus
by Shirley Oleck, Poundlton

6 lbs. fresh asparagus 3 large garlic cloves, halved 6 tsp. dill seed 6 tsp. mustard seed 36 whole peppercorns

2 quarts water 2-1/2 cups white vinegar 1/2 cup sugar 3 Tbsp. canning salt

Wash, drain, and trim asparagus into 4-1/2-inch spears. Put spears in container and cover with ice water. In each of six pint jars (washed and rinsed), place 1/2 clove of garlic, 1 tsp. dill seed, 1 tsp. mustard seed, and 6 peppercorns.
In kettle, bring water, vinegar, sugar, and salt to a boil. Drain ice water off the asparagus and pack in jars to within 1/2 inch of top. Ladle boiling liquid over asparagus, leaving 1/4 inch head space. Put on lids and rings. Process for 20 minutes in boiling water bath. Remove jars to wire racks to cool.