Pickled Asparagus

Add the vinegar, water, dill and pickling salt to a pot and heat on the stove. Garlic and bay leaves go into the pickling jars.

Cut asparagus spears to fit into jars, add a bay leaf and garlic to each jar. Pour warmed pickling liquid into the jar and fill to the top. Do not blanch the asparagus, it will cook enough when you process the canning jars. Blanching will cause mushy spears.

Add lids to jars, then place jars into a large canning pot of boiling water to process. Water must be at least two inches over the top of the jars. Boil for 10 minutes. Remove and allow to cool. When cool, check to make sure canning lids have “depressed.” If not, re-process in boiling water. Jars will be very hot for quite a while, so be careful not to burn yourself.

Spears will be ready to eat in a couple of days. Best served chilled.