Rinse well after cleaning the jars, lids, and rings in warm water. Allow to dry naturally or fully by hand
After rinsing the asparagus in cool running water, drain it thoroughly
If you're using short pint-size jars, cut them in half. If using a quart jar, leave it whole
Put the mustard seeds, red pepper flakes, and garlic into the container
Lean the jar sideways. Before stacking the stalks within the jar, insert the dill sprigs
This way, the stalks will remain erect when the jar is upright. Use stalks to load the container as tightly as you can
One-quart jars hold a full pound, whereas two pint jars store around ½ pound
Combine the vinegar, water, sugar, and salt in a small saucepan over high heat
Bring to a boil
Pour the pickling brine over the asparagus, leaving about ½ inch of headroom
To remove all air bubbles, lightly tap the jars against the counter a few times. If required, add more pickling brine
Place the ring over the jars and tighten the screw
Allow the jars to cool to room temperature before storing the pickles in the refrigerator
Wait one full day before opening. The flavor of the pickled asparagus will intensify as it ages
