1 crate asparagus
3 quarts water
10 level Tbsp pickling salt
2 quarts white vinegar
2½ oz pickling spice, cloves removed
8-10 cloves garlic, peeled
Wash and sterilize 8-10 wide mouth mason jars.
Make a brine with water, vinegar, salt and spices. Bring to a boil.
Measure the appropriate height for the asparagus in the jar and make a tape marker on your cutting board.
Clean and remove all spurs from the asparagus and cut to length. Blanch asparagus no longer than 1½ minutes then place immediately in ice water.
Pack as many spears as you can fit, points up in the jars, place one clove of garlic in the middle of each jar. Fill each jar to cover asparagus points with boiling brine. Seal each jar as they are filled.
Process no longer than 10 minutes in a boiling water bath.
Refrigerate if you choose to not process.