Asparagus Spears | Dill Seed Garlic | Mustard Seed | Fresh Dill Red Chili Pepper Flakes
Brine Distilled Vinegar | Sugar Pickling Salt
Wash and trim the asparagus spears – making sure they fit in your jars. Then divide the spices equally between the number of jars you have.
Next, add trimmed asparagus spears and dill sprigs to the jars. Then bring water, distilled vinegar, pickling salt and sugar to a boil.
Reduce to a simmer, and stir until sugar and salt have dissolved, then pour the hot brine into the jars, and refrigerate for at least 3 hours to cool.