at least 5 lbs fresh asparagus (thick stalks work best)
Instructions
To make the brine: mix vinegar, water and salt together in a saucepan over low heat until salt dissolves. Cool to room temperature.
Prepare asparagus by scrupulously washing them and trimming the bottoms so they will fit in a wide-mouthed quart jar. You will need to discard quite a bit. Excepting the bottom inch or so, most of it is still quite edible and delicious. Dice it and throw it in a fritatta or stir fry, or puree them in a soup. Under no circumstances are they to be thrown out.
Turn the sterilized* jars on their sides to stuff as many asparagus spears as you can into each jar, as well as garlic and dill. Fill jars with brine, leaving at least ¼ inch space at the top. Place lids on jars.
Process jars in a canning pot of boiling water for 5 minutes. Remove from pot and allow to cool. You will hear the lids pop and seal, but do not disturb them for at least 24 hours. Pickles can be eaten in a week, but three weeks will give you greater flavor. Date them and store for up to a year. These make excellent presents, but only for the very best people I warn you it is hard to part ways with these goodies.
Notes
To Sterilize Jars:
1. Inspect all jars and lids for nicks. Wash in hot soapy water.
2. Place clean jars and lids into water simmering at about 180°. It's easiest to place your jars in the canning pot and the lids and rings in a small pot. Take them out as needed using canning tools. When you do so, raise the temperature on the canning pot so it will come to a boil for the jam.
Recipe by Mamaguru at https://mamaguru.com/making-groceries-pickles/