Pickled Asparagus Spears

Ingredients

Instructions

1. 1Wash 7 pint-size canning jars in hot soapy water or a dishwasher and keep them hot; simmer new lids in hot water per the manufacturer's directions and keep them hot until needed.
2. 2Wash the asparagus and snap or cut off the tough woody ends, then trim the spears to a length about 1/2 inch shorter than your jars so they stand upright with the correct headspace.
3. 3In a large pot, bring 5 cups white vinegar (5% acidity), 5 cups water, 1/2 cup canning salt, and 2 tablespoons sugar to a full boil, stirring to dissolve the salt and sugar.
4. 4Pack the raw asparagus spears upright into the hot jars, tips up, packing them fairly snugly, and add 1 garlic clove, 1/2 teaspoon red pepper flakes, and 1/4 teaspoon dill seed to each jar.
5. 5Pour the boiling brine over the spears, keeping them covered and leaving 1/2 inch of headspace.
6. 6Remove air bubbles with a non-metallic spatula, top off with more brine if needed to keep 1/2 inch headspace, wipe the jar rims, center the lids, and apply the bands fingertip-tight.
7. 7Process in a boiling-water canner with jars covered by at least 1 inch of water for 10 minutes for pints and 15 minutes for quarts, timed from a full rolling boil; add 5 minutes at 1,001 to 3,000 feet, 10 minutes at 3,001 to 6,000 feet, or 15 minutes above 6,000 feet.
8. 8Turn off the heat, let the jars rest 5 minutes, then move them to a towel-lined counter to cool undisturbed for 12 to 24 hours.
9. 9Check the seal by pressing the center of each lid, remove the bands, wipe down the jars, and label with the contents and date.
10. 10Store sealed jars in a cool, dark place for up to about 1 year, wait at least 1 to 2 weeks before eating for the best flavor, and refrigerate after opening.
11. 11Never dilute the vinegar or pack the asparagus in tighter than a snug fit, since too little brine relative to vegetable lowers the acidity that keeps the jars safe.