Directions

1. 1

   Wash the quart-sized mason jars thoroughly in hot soapy water or place them in the dishwasher. Keep them hot until ready to fill. In a separate saucepan, bring water to a rolling boil and carefully submerge the sterilized two-piece metal canning lids for a few minutes to sterilize them further. Place spoons on the pan bottom to prevent the lids from directly touching the hot surface.

2. 2

   Rinse the asparagus gently under cool running water, washing away any soil or debris. Peel the garlic cloves and rinse them under cool water.

3. 3

   Trim the woody ends from the bottom of each asparagus spear. Cut the spears to a length that allows them to fit upright in the quart jars with approximately 1/2 inch of headspace below the jar rim.

4. 4

   Distribute four peeled garlic cloves and one tablespoon of dill seed into the bottom of each of the seven jars. Tightly pack the trimmed asparagus spears into each jar with their blunt ends facing down and tips pointing upward. Place one cayenne pepper in each jar among the asparagus.

5. 5

   In a large pot, combine the water, white vinegar, and kosher salt. Bring the mixture to a rolling boil over high heat.

6. 6

   Carefully ladle the hot brine into each jar over the asparagus, maintaining approximately 1/2 inch of headspace from the top of the jar. Use a clean bubble remover or thin knife to release any trapped air bubbles by sliding it along the inside of each jar. Add more brine if needed to maintain proper headspace.

7. 7

   Wipe the rim of each jar with a clean paper towel to remove any residual brine. Position the sterilized two-piece metal canning lids on each jar and screw the bands down firmly until snug, but not overly tight.

8. 8

   Place the sealed jars into a boiling water canner, ensuring the water level reaches just over the tops of the lids. Bring the water to a rapid boil and cover the canner with its lid.

9. 9

   Process the jars at a rolling boil for 10 minutes. Remove the canner from the heat.

10. 10

    Carefully remove the hot jars from the canner using jar tongs and place them on a towel-lined counter to cool undisturbed. Listen for a distinctive popping sound as the jars seal; this indicates the lid has sealed properly.

11. 11

    Allow the jars to cool completely for several hours without moving them. After they have cooled, gently press the center of each lid with your finger. If the lid flexes or pops back up, the jar did not seal properly and should be refrigerated and consumed within a few weeks. If the lid remains flat and does not flex, the jar is properly sealed.

12. 12

    Store properly sealed jars in a cool, dark pantry. Allow the pickled asparagus to rest and develop flavor for at least two weeks before opening and serving. Refrigerate any jars that did not seal properly and consume them first.