Pickled Asparagus

Directions

1. 1
   Prepare for water-bath canning: Wash the jars and keep them hot in the canning pot, and put the flat lids in a heatproof bowl (see Notes for details).
2. 2
   In a wide saucepan, bring 2 inches water to a boil, then add the asparagus; bring back to a boil, then immediately drain and transfer to a bowl of ice water to cool.
3. 3
   Drain well.
4. 4
   In a nonreactive pot, combine the vinegar, 1 cup water, the salt, and sugar.
5. 5
   Bring to a boil.
6. 6
   Ladle boiling water from the canning pot into the bowl with the lids.
7. 7
   Using a jar lifter, remove the hot jars from the canning pot, carefully pouring the water from each one back into the pot, and place them upright on a folded towel.
8. 8
   Drain the water off the jar lids.
9. 9
   Divide the asparagus, pickling spice, and garlic cloves between the hot jars.
10. 10
    Ladle the hot vinegar mixture into the jars, leaving l/2 inch headspace at the top.
11. 11
    Use a chopstick to remove air bubbles around the inside of each jar.
12. 12
    Use a damp paper towel to wipe the rims of the jars, then put a flat lid and ring on each jar, adjusting the ring so that it's just finger-tight.
13. 13
    Return the jars to the water in the canning pot, making sure the water covers the jars by at least 1 inch.
14. 14
    Bring to a boil, and boil for 10 minutes to process.
15. 15
    Remove the jars to a folded towel and do not disturb for 12 hours.
16. 16
    After 1 hour, check that the lids have sealed by pressing down on the center of each; if it can be pushed down, it hasn't sealed, and the jar should be refrigerated immediately.
17. 17
    Label the sealed jars and store.