1. Blanch asparagus in 1 inch boiling water. Drain and put on ice.

2. Brine:

1 clove garlic
2 qts. white vinegar
2 qts. water
1/2 c. salt
2 tbsp. mixed pickling spices

Heat.

3. Pack asparagus in sterilized jars. Fill with hot brine, 1/4 inch from top of jar. Seal.