dilly pickled asparagus

6 lbs fesh asparagus

3 large garlic cloves halved

6 teaspoons dill seed

6 teaspoon mustard seed

36 whole peppercorns

2 quart water

2 1/2 cups white vinegar

1/2 cup sugar

3 tablespoon canning salt

wash . drain and trim the asparagus . cup into 4 1/2 in spears . discard ends or save them for another use  ( i keep mine )

place aspargue in large container cover with ice water . in each of 6  1 pint jars place half of a garlic clove , 1 teaspoon of dill

seed . 1 teaspoon mustard seed and 6 peppercoirns

in a large pot ( I use a dutch oven ) bring water, vinegar, sugar, and salt to a boil . drain the asparagus pack into jars to within 1/2 

inch of topladle boiling liquid over aspagus leaving 1/4 inch head space . adjust caps . process for 20 minutes in boiling water bath

remove jars to wire racks  to cool completely

my dh loves the stuff  i will make up another batch when or if the price goes down .