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1
Cut bottoms off asparagus to make them fit upright in a pint jar.
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2
Asparagus tips should be at least 1/2 inch below lid.
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3
(Reserve bottoms for another use.)
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4
Pour about 2 inches water into a skillet large enough to hold asparagus lying down; bring to a boil.
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5
In batches, blanch asparagus: place in skillet, bring water back to a boil, and then immediately remove and run under very cold water or dunk in ice water.
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6
Set aside to drain.
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7
Combine remaining ingredients in a saucepan with 2 1/4 cups water and bring to a boil.
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8
Stir occasionally and cook just until salt dissolves; turn off heat.
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9
Prepare 4 clean, hot pint jars and bands, and new lids.
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10
(Dip in boiling water, or run through dishwasher.)
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11
When jars are dry but still hot, pack asparagus into them, wedging spears in tightly.
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12
There should be enough for 3 or 4 full jars: do not half-fill jars.
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13
Pour in vinegar solution, just to barely cover tips of asparagus.
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14
Make sure to leave 1/2 inch air space above vinegar solution.
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15
Distribute garlic slivers and spices evenly among jars.
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16
Wipe rims with a clean paper towel dipped in hot water, place lids on top and screw on bands.
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17
(Not too tight, just firmly closed.)
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18
Prepare a boiling-water bath in a deep pot with a rack.
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19
Place jars on rack and pour water over them, making sure water covers jars by 2 to 3 inches.
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20
Bring water back to a rolling boil over high heat, start a timer for 10 minutes, then reduce heat and gently boil.
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21
When timer goes off, turn off heat and wait 5 minutes before removing jars with jar lifter or tongs.
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22
Let cool on counter, untouched, 4 to 6 hours.
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23
After 12 to 24 hours, check seals: lift each jar up by the lid, and press the lid to make sure the center is sucked down tightly.
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24
Store in a cool, dark, dry place (not refrigerator) for 4 weeks before using, or up to 1 year.
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25
Refrigerate after opening.
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26
To serve, drain off pickling liquid and arrange asparagus on plates.
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27
Add hard-boiled egg, drizzle with oil and shower with black pepper.
