Ingredients

• 7 cloves garlic, peeled and halved
• 3½ tsp red pepper flakes
• 2¼ tsp sea salt
• 7 tsp dill
• 7 tsp oregano
• 7 tsp mustard seeds
• 3½ tsp black peppercorns
• 7 lbs asparagus

Directions

1. Into each quart jar add: 1 clove of garlic, ½ teaspoon red pepper flakes, ¼ teaspoon sea salt, 1 teaspoon dill, 1 teaspoon oregano, 1 teaspoon oregano, 1 teaspoon mustard seeds, ½ teaspoon peppercorns.
2. Trim the asparagus spears to fit the height of the jars less 1".
3. Insert, tip down, as many spears as you can fit into the jar. The tighter the better as they will shrink a bit in canning and it will help keeping them from floating above the liquid.
4. Bring 1 gallon of water mixed with 1 gallon of apple cider vinegar to a boil.
5. Pour the boiling liquid over the spears, remove any air bubbles.
6. Water bath for 15 minutes