Equally add the spices into each jar. I use 3 of the Weck jars for this recipe so I divide the pickling ingredients by 3 to make sure each jars gets the same amount of spices. So, if you are using 3 jars, each jar would get 2 teaspoons minced garlic, 1 teaspoon dill seed, ¼ teaspoon red chili pepper flakes, ½ teaspoon mustard seed and 1 fresh dill sprig (optional). If you’re using more or less jars, divide the spices in the ingredient list above by the number of jars you have so each jar contains the same amount of pickling spices.
Add trimmed asparagus spears and dill sprigs to jars.
In a saucepan over medium heat, combine water, distilled vinegar, pickling salt and granulated sugar. Bring to a boil.
Reduce to a simmer, and stir until sugar and salt have dissolved. Remove from heat.
Pour hot brine into jars.
Close the jar with an airtight lid, and place in the refrigerator for at least 3 hours to cool, use within 2 weeks.