Makes 6 pint jars
5 pounds fresh asparagus, washed and tough bottoms trimmed
1 large red onion, thinly sliced
6 cloves garlic, peeled and crushed
4 cups distilled white vinegar
4 cups water
6 tablespoons pickling salt or kosher salt
3 teaspoons dill seed or 6 sprigs of fresh dill
Cut the asparagus spears to 4-inch lengths to fit in 6 wide-mouthed pint jars. (Reserve the trimmed portions for another use.) Pack jars with asparagus (tips pointing up), onion, and a clove of garlic in each.
Combine the vinegar, water, pickling salt, and dill seed in a medium saucepan and bring to a boil. Pour the hot liquid into the jars to within ½ inch of the rim (leaving headspace), making sure that the spears are covered. Seal and process for 20 minutes.
