Pickled Asparagus

BRINE:
10    cups water
2½   cups vinegar
½     cup pickling salt

IN THE JAR:
After you have put in the asparagus add 4 or 5 cloves of garlic
Fresh sprig of dill
1 to 1½ tsp sugar (optional)
½ tsp pickling spices
Dried or fresh hot red peppers or Jalapeno peppers, are optional.
½ cup white wine added to the jar, before the brine is added, is optional for a different flavour.

 
Five pounds of trimmed asparagus in pint jars yields six pints of Pickled Asparagus.
Cut the asparagus tips to fit just below the top of the jar. 
Pack hot jars tightly. 
Spoon in spices and tuck in garlic and dill.
Pour in hot brine to cover the asparagus. 
Let it sit for a moment to see if you can squeeze in another piece of asparagus. 
Seal and let stand.


ENJOY!