Asparagus
Garlic
Sm. white boiling inons
Carrot sticks
Red bell peppers and/or green bell peppers or yellow bells, wax or jalapeno peppers

Brine is ratio of 2 quarts water to 1 quart white vinegar.

Salt

Wash and cut asparagus to fit canning jars. Peel garlic and onions. Wash peppers; seed and slice lengthwise, the bell peppers. Place 2 or 3 or more cloves of garlic sliced in half into each jar. Fill jars with the asparagus, tips up, adding onion(s), carrot sticks, bell peppers, for both flavor and color and/or other peppers.

Bring brine to a boil and pour into the packed jars. Add 1 teaspoon salt or less to each jar. Close jars and put in boiling water bath so jars are under 1 inch of water. Bring to boil and boil 15 minutes. Remove from water and let cool and seal. Wait 6 weeks for full flavor.