Wash Asparagus-6" spears for Quart, 4" spears for Pint.

Brine:
6 cups of water
6 tsp. salt
6 cups vinegar
3 tsp. sugar

Heat to boiling. Put 2 cloves of peeled garlic (quart) 1 clove (pint). Add fresh dill stalk to every jar (1 large or 2 small stalks). Bunch it up and push towards bottom of jar. Pack Asparagus in jars with tips down.
Cover with boiling liquid to within 1/2 inch from top-adjust lids-process in hot water bath for 10 min.
The brine should cover about 6 quarts / 12 pints.

By: Linda Raymond

Click here to print this recipe