Pickled Asparagus With Dill - cooking recipe

Ingredients

4 -5 lbs fresh asparagus, washed and bottoms snapped
1 1 large white onions or 1 large yellow onion, thinly sliced
2 heads garlic
2 1/2 cups white vinegar
2 1/2 cups water
2 tablespoons pickling salt (non iodized salt)
fresh dill

Preparation

Clean and sterilize wide mouth canning jars.
Clean garlic and pound with with chef's knife so it cracks a bit.
Wash and clean asparagus.
Remove tough bottom.
Heck you know how to snap asparagus.
Prepare it in lengths so it will fit into jars.
Save the tender bottoms for dinner.
Pack jars with some onion, garlic, dill and asparagus.
The amount of each is up to your personal taste.
This is the hardest part.
Mix vinegar, water, and salt in a pot.
Bring to a boil Pour hot liquid into jars making sure that spears are covered but not touching the metal sealing lid.
Wipe any spills from lip of jars.
Burp air bubbles from jars.
Seal jars with lid and ring.
Process jars in a canner (hot water bath).
Make sure tops of jars are covered with 1 inch of water.
Allow to boil 20 minutes.
Start timing when water reaches a boil.
Ready to eat in 4 to 6 weeks.