3 1/2 lbs. fresh asparagus
1 qt. distilled white vinegar
2 qts. water
1/3 c. salt
2 tbsp. pickling spices
Garlic buds
2 tsp. dill seed
Sm. hot peppers, if desired

Wash the asparagus well. Break off the tough stems. Stand the spears in a quart jar, while you prepare the brine. In a big pot, heat the vinegar, water, salt, pieces and dill seed. Bring to a boil and boil for about 10 minutes. In the meantime, put a garlic bud and a pepper in the jar with the asparagus. Pour the boiling brine over the asparagus and put the lid on quickly. This will be very hot, so be cautious. Turn the jars upside down. This will make 3 to 4 quarts. When cool, turn right side up. When the lid is depressed, it is sealed. If it does not seal, store in the refrigerator.