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1
Prepare for water-bath canning: Wash the jars and keep them hot in the canning pot, and put the flat lids in a heatproof bowl (see Notes for details).
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2
In a wide saucepan, bring 2 inches water to a boil, then add the asparagus; bring back to a boil, then immediately drain and transfer to a bowl of ice water to cool.
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3
Drain well.
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4
In a nonreactive pot, combine the vinegar, 1 cup water, the salt, and sugar.
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5
Bring to a boil.
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6
Ladle boiling water from the canning pot into the bowl with the lids.
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7
Using a jar lifter, remove the hot jars from the canning pot, carefully pouring the water from each one back into the pot, and place them upright on a folded towel.
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8
Drain the water off the jar lids.
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9
Divide the asparagus, pickling spice, and garlic cloves between the hot jars.
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10
Ladle the hot vinegar mixture into the jars, leaving l/2 inch headspace at the top.
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11
Use a chopstick to remove air bubbles around the inside of each jar.
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12
Use a damp paper towel to wipe the rims of the jars, then put a flat lid and ring on each jar, adjusting the ring so that it's just finger-tight.
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13
Return the jars to the water in the canning pot, making sure the water covers the jars by at least 1 inch.
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14
Bring to a boil, and boil for 10 minutes to process.
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15
Remove the jars to a folded towel and do not disturb for 12 hours.
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16
After 1 hour, check that the lids have sealed by pressing down on the center of each; if it can be pushed down, it hasn't sealed, and the jar should be refrigerated immediately.
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17
Label the sealed jars and store.
