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1
Prepare for water bath canning.
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2
Add 4 1-quart canning jars with lids to a large canning or stock pot.
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3
Fill the pot with enough water to cover the jars with one inch of water.
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4
Bring to a boil over high heat.
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5
Covering the pot with the lid will speed up the process.
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6
Fill a medium size stock pot or large pot about half full with water.
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7
Bring to boiling.
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8
While the water is heating up, trim (from the bottom end) of the asparagus to 6 lengths.
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9
Once the water is boiling, add the asparagus.
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10
Bring back to a boil and then immediately drain and transfer to a bowl of ice water to cool.
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11
Drain well.
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12
In a medium pan, combine the vinegar, water, salt and sugar.
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13
Bring to a boil.
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14
Remove the jars from the boiling water.
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15
Place two teaspoons each of crushed red pepper flakes and dill seed into each hot jar, followed by two sliced garlic cloves and a couple of slices of fresh jalapenos for each jar.
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16
Divide the asparagus between the jars stems facing up.
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17
It may help to place the jar on its side to fill.
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18
Ladle the hot vinegar mixture into the jars, leaving 1/2 headspace at the top.
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19
Use a damp paper towel to wipe the rims of the jars clean, then put a hot flat lid and a ring on each jar, adjusting the ring so that its just finger-tight.
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20
Return the filled jars to the canning pot, making sure the water covers the jars by at least 1.
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21
Bring to a boil.
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22
Boil for 10 minutes to process.
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23
Remove the jars to a folded towel and do not disturb for 12 hours.
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24
After one hour, check that the lids have sealed by pressing down on the center of each one.
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25
If the lid is dimpled and can be pushed down, it hasnt sealed and the jar should be refrigerated immediately.
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26
Label the sealed jars and store.
