Pickled Asparagus - cooking recipe

Ingredients

2 c. asparagus
1/2 c. boiling water
2-3 Tbsp. sugar
1/2 tsp. salt
1/8 tsp. pepper
1/2 c. vinegar
1 clove garlic
1/8 tsp. dill seed

Preparation

Combine boiling water, sugar, salt and pepper.
Stir until dissolved.
Add vinegar and chill.
Wash and clean asparagus. Break stalks into 1 1/2 inch chunks or leave whole.
Blanch in boiling water.
Return to boiling; boil 2 minutes for chunks or 3 minutes for whole stalks.
Immerse in ice water until cool.
Pack pint jars with asparagus.
Add garlic and dill to 1 inch from top with chilled mixture.
Boil in water bath 15 minutes after water returns to a boil.
Note:
21 lbs. of fresh asparagus makes 15 pints long spears and 6 pints cut up chunks.
Takes 16 recipes of syrup.