4 1/2 lbs. fresh asparagus spears
3 cloves garlic
1 tsp. pickling spice
3 c. water
2 c. vinegar (5% acidity)
1 tbsp. pickling salt

Snap off tough ends of asparagus. Pack asparagus tightly into hot sterilized wide mouthed jars, leaving 1/4" headspace. Place a clove of garlic in each jar.

Remove cloves from pickling spice; reserve cloves for other uses. Combine pickling spice and remaining ingredients in a medium saucepan; bring to a boil. Pour vinegar mixture over asparagus, leaving 1/4" headspace.

Cover at once with metal lids and screw bands tight. Process in boiling water bath 15 minutes. Yield: 3 pints.