Julie'S Spicy Pickled Asparagus - cooking recipe

Ingredients

3 lbs fresh asparagus, washed and hard bottoms snapped
1 large onion, thin sliced
14 pieces garlic
2 teaspoons dry dill weed
1/2 dried hot pepper, seeds removed
3 cups cider vinegar
3 tablespoons pickling salt
3 cups water

Preparation

Sterilize 7 pint canning jars,lids & rings. Keep warm & clean.
Wash any sand from asparagus and cut to fit jars.
Place asparagus,onion 2 pieces of garlic, 1/4 teaspoons dill and the pepper into each jar.
Into a pan place vinegar, water and salt. Place on high heat and bring to a boil for 5 minute.
Pour some of the vinegar solution into each jar. Slide a knife carefully around the filled jar to release any air bubbles. Wipe rims and jar sides clean and place lid and ring on and hand tighten. Place on a rack into a boiling water bath,making sure lids are covered with 1 inch of water,bring water to another boil and time for 20 minutes.
Carefully remove and place onto a towel to cool. Ready to eat in one month or later.