Cover jar and place in the fridge at least overnight but preferably three days or more before eating. Wash the asparagus and cut the bottom of the stem off so that the asparagus fits into the quart jar. Pour vinegar mixture over the asparagus. Let the brine cool slightly while you load the quart jar or two pint jars. Arrange trimmed asparagus in a mason jar you may need to divide between two jars.

Arrange asparagus spears vertically in jar and tuck dill sprigs into the jar. Carefully ladle hot mixture into hot quart jars leaving 1 2 in. Combine all of the brine ingredients in a large pot and bring to a boil. Pour hot pickling liquid into the jars filling to within 1 4 inch of the rim. To make quick pickled asparagus.

Wipe rims with a clean damp cloth and seal with lids. Pour the brine into the jar covering the asparagus completely. Combine vinegar water sugar and salt in a medium saucepan. Pack asparagus in quart jars to within 1 2 in. Wash the asparagus and trim the ends.

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Bring to a boil over medium high heat. Add the smashed garlic cloves dill and red pepper flakes to the jar. Tuck one dill sprig into each jar and sprinkle in 1 4 teaspoon of red pepper flakes. Heat over medium stirring occasionally until the sugar and salt dissolve. Cook asparagus in batches uncovered for 2 1 2 minutes.

Place in the refrigerator until pickled at least 2 days. Reduce heat and simmer for 5 minutes. Slice the onions into rings and trim any super long stems from the dill flowers. Into each jar put the garlic red pepper flakes sea salt dill seeds dried oregano mustard seeds and black peppercorns. Drain the asparagus in a colander and immediately transfer it to the bowl of ice water.

Bring to a boil. Bring to a boil. In a dutch oven combine the vinegar salt pickling spices garlic and remaining water. Add garlic cloves and dill to the bottom of your jar and fill with asparagus. Wash and sterilize your mason jars.

Add garlic and pickling spice dividing between jars if needed. Mix together the vinegar salt and spices in a pot to create your brine. Bring the pint of water vinegar salt and sugar to a boil stirring once or twice to dissolve the salt and sugar. Prepare your asparagus by washing and trimming the bottoms to fit the size of your jar. Screw on the lid and let sit until lid has sealed about 1 hour.

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Store the jar of pickled asparagus in the refrigerator for up to 3 months. To make quick pickled asparagus. While the brine is heating add some onions dill and asparagus to the jars. Pack the asparagus spears tips up in the hot jars leaving 1 2 of space from the rim. Remove and rinse in cold water.

Snap off the ends of the asparagus spears so that they fit in a quart glass jar without their spears pointing out of the top. Snap off the ends of the asparagus spears so that they fit in a quart glass jar without their spears pointing out of the top. Store the jar of pickled asparagus in the refrigerator for up to 3 months. Add garlic and pickling spice dividing between jars if needed. Bring to a boil.

Remove and rinse in cold water. Place in the refrigerator until pickled at least 2 days. Bring to a boil over medium high heat. Wipe rims with a clean damp cloth and seal with lids. Arrange asparagus spears vertically in jar and tuck dill sprigs into the jar.

Pack the asparagus spears tips up in the hot jars leaving 1 2 of space from the rim. Cover jar and place in the fridge at least overnight but preferably three days or more before eating.