Food in Jars’ Dilled Asparagus

Prepare jars and lids according to manufacturer’s instructions for sterilized jars. Keep jars hot.

Combine white vinegar, water and salt in a saucepan and bring to a boil.

Fill a pan with several inches of water and bring to a boil.

While the blanching pot heats, wash asparagus and trim to fit in your jars.

When water is boiling, blanch asparagus for 60 seconds. When time is up, transfer asparagus to a colander and rinse with cold water.

Remove jars from the canning pot and drain. Divide garlic cloves, dill seed and black peppercorns between the jars.

Pack your blanched asparagus into your jars, tips up.

Pour pickling liquid over the asparagus, leaving 1/2-inch headspace. Tap jars gently to remove any air bubbles.

Wipe rims, apply lids and rings and process in a boiling water bath canner. Process asparagus pickles for 15 minutes. When time is up, remove jars from canner and let cool on a folded kitchen towel. Sealed jars can be stored in a cool, dark place for up to one year.