1/4 tsp. cayenne
1 clove garlic
1 tbsp. dill seed or 1 head

2 1/2 c. vinegar
1/4 c. pickling salt
2 1/2 c. water

Pack clean asparagus into clean jars, add spices from above, pour vinegar mixture to 1/2 inch of top. Process boiling water bath in 10 minutes.

FOR BIG BATCHES:

10 c. water
1 c. salt
10 c. vinegar

Will do 7 quarts.

NOTE: 1 (20 pound) box of fresh asparagus makes about 10 quarts.