Pickled Asparagus Spears

Ingredients

6 lbs. fresh asparagus
6 garlic cloves
6 tsp. dill seed
6 tsp. mustard seed
whole peppercorns
2 quarts water
2-1/2 cups white vinegar
1/2 cup sugar
3 Tbsp. canning salt

Directions

1. Wash, drain, and trim asparagus into 5-inch spears.
2. Put spears in a large bowl and cover with ice water.
3. In each of six pint jars (washed and rinsed), place 1 clove of garlic,  1 tsp. dill seed, 1 tsp. mustard seed, and 10 peppercorns.
4. In a kettle, bring water, vinegar, sugar, and salt to a boil.
5. Drain asparagus and pack into jars, staying 1/2 inch from top.
6. Ladle boiling liquid over asparagus, leaving 1/4 inch space in jar.
7. Put on lids and rings. Process for 20 minutes in boiling water bath.
8. Remove jars to cool.