Ingredients and Supplies:
6 pounds asparagus
5 cups white vinegar
5 cups cup water
5 teaspoons pickling salt
6 teaspoons fresh dill, chopped
6 teaspoons mustard seeds
6 cloves garlic, peeled
1 lemon, sliced and seeded
6 12-ounce mason jars with lids and bands, sterilized in dishwasher or canning pot
Step 1: Get that water boiling
Sterilize jars in dishwasher or on stove top. Place the lids in a small saucepan and cover in water. Bring to a boil and then turn heat to low and let sit.
Step 2: Blanch and Bathe
Blanch your asparagus in boiling water for 10 seconds and then place in ice water.
Step 3: Fill jars
Fill each jar with 1 tsp mustard seed, 1 tsp fresh dill chopped, 1 clove garlic whole or chopped, 1 slice lemon. Then pack the jars with blanched asparagus. I like tip up but it doesn't matter.
Step 4: Seal Jars
Lower the full jars into the boiling water bath. The water will temporarily stop boiling as you add the jars. Wait until the water is boiling and then set a timer for 10 minutes. After ten minutes of boiling, lift the jars from the boiling water. Let cool on the counter.