Julie's Spicy Pickled Asparagus

• fresh asparagus↗3 lbs

  washed and hard bottoms snapped

• large onion↗1

  thin sliced

• garlic↗14 pieces
• dry dill weed↗2 teaspoons
• dried hot pepper↗1⁄2

  seeds removed

• cider vinegar↗3 cups
• pickling salt↗3 tablespoons
• water↗3 cups

Step-by-step instructions

1. 1

   Sterilize 7 pint canning jars,lids & rings. Keep warm & clean.

2. 2

   Wash any sand from asparagus and cut to fit jars.

3. 3

   Place asparagus,onion 2 pieces of garlic, 1/4 teaspoons dill and the pepper into each jar.

4. 4

   Into a pan place vinegar, water and salt. Place on high heat and bring to a boil for 5 minute.

5. 5

   Pour some of the vinegar solution into each jar. Slide a knife carefully around the filled jar to release any air bubbles. Wipe rims and jar sides clean and place lid and ring on and hand tighten. Place on a rack into a boiling water bath,making sure lids are covered with 1 inch of water,bring water to another boil and time for 20 minutes.

6. 6

   Carefully remove and place onto a towel to cool. Ready to eat in one month or later.