Spicy Pickled Asparagus

1. Begin by sterilizing jars and rings in the dishwasher. You will need 7 wide-mouthed jars, quart size, with lids and rings.
2. While jars are sterilizing, clean and trim asparagus to height of jars. Be sure they are not much taller than the neck of the jar.
3. Once Jars are sterilized, prepare canner and brine. Fill canner with hot water about 3/4 full cover and bring to a boil. In a stock pot combine the 17 cups water, white vinegar, salt and sugar and bring brine to a boil.
4. While canner and brine are getting warm, pack your jars. Lay one jar on its side, placing the asparagus in so they lay in the same direction. Fill about 1/2 full then add 3 cloves of garlic, 1 habanero pepper and a few sprigs of dill and 1 teaspoon dill seed (if using). Then fill the rest of the way with asparagus. Be sure the asparagus do not come much above the neck of the jar and that the jars are very tightly packed. Pack all 7 jars.
5. With brine almost boiling, top the packed jars with brine to about 1/2 inch from the rim of the jar. Wipe the rims of the jars dry and add lids and rings. Tighten rings gently.
6. Place jars in boiling water caner. When canner is full, water should cover the jars by about 1/2 inch.
7. Allow jars to process in the canner for 8 minutes.
8. Remove jars and place on cooling rack or towel on the counter. Do not touch the lids and do not flip upside down. Leave the jars to cool overnight.
9. Once jars have cooled, label them and store in a cool dry place. They should store well for a couple of years and be at their prime flavor in about 3 months.