Pickled Asparagus - cooking recipe

Ingredients

16 c. asparagus (about 4 lb.)
2 qt. water
2 qt. white vinegar
1/2 c. salt
garlic cloves, sugar and dill seed

Preparation

Wash asparagus.
Cut in spears; 4-inch pints or 6-inch quarts. Combine water, vinegar and salt to a boil.
Blanch asparagus in boiling water for 2 minutes.
Cool in ice water for 2 minutes. Pack asparagus in jars, tip ends down.
Add one clove garlic, 1/4 teaspoon sugar and 1/8 teaspoon dill.
Cover with boiling brine to within 1/2-inch of top of jar.
Adjust lids and process in boiling water bath for 10 minutes.