1 1/2 to 2 lb. asparagus, makes 1 qt.
3 qt. water
8 tbsp. salt
2 qts. white vinegar
1 tbsp. pickling spice

Combine water, vinegar, salt and spice. Remove cloves from spice and don't use. Boil mixture for 15 minutes then strain. Makes brine for 10 quarts.

Cut asparagus to fit standing up in jar, wash and blanch small batches at a time in boiling water for 1 1/2 to 2 minutes. Cool in cold water for 2 minutes, fit into jar with tips up.

Add 1 clove garlic and 1/3 red pepper to each jar. Cover with hot brine and seal. (Ready to eat in 3 days.)