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1
Fit a large pot with a rack or line it with a folded kitchen towel.
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2
Fill with water, and bring to a boil.
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3
Sterilize four 1-pint canning jars.
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4
by running them through a dishwasher cycle.
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5
If boiling them, add jars to the pot and boil for 10 minutes.
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6
The jars may be left in the dishwasher or pot until ready to be filled.
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7
Place a small skillet over medium heat.
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8
Add the coriander seeds and stir until lightly toasted and fragrant.
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9
Divide equally among the four jars.
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10
Repeat with the peppercorns.
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11
To each jar add 1 teaspoon kosher salt, 1/2 teaspoon red pepper flakes, 1/4 teaspoon mustard seed, 1 allspice berry and 1 clove of garlic.
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12
Trim the asparagus, spring onions and garlic scapes or ramps to fit the height of the jars, leaving 1/2-inch head space.
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13
Set aside the trimmed pieces for another use.
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14
Fit everything into the jars snugly; there is no rule about which end goes up, and the shape and size of the pieces can vary.
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15
Tuck a lemon slice into each jar.
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16
Place the canning rings in a small saucepan, cover with water and bring to a boil.
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17
Turn off the heat and add the lids to soften the rubber gaskets.
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18
In a medium saucepan, combine the vinegar with 3 1/2 cups water.
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19
Bring to a boil and funnel into the jars, leaving 1/2 inch of space at the top.
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20
Thoroughly wipe the rims of the jars.
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21
Using tongs, remove the lids from the hot water, place them on the jars, and screw the rings on snugly but not too tightly.
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22
Return the large pot of water to a rolling boil.
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23
Gently ease the filled jars upright into the water; the water should be at least 2 inches above the jars.
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24
Boil the jars for 15 minutes, then transfer to a kitchen towel to cool.
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25
Listen for the ping that comes from the contracting lid as each jar cools, indicating a secure seal.
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26
When the jars are completely cool, remove the ring and test the seal by lifting the jar by the lid.
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27
If the seal fails, refrigerate the jar and use the contents within 6 weeks.
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28
Allow the pickles to mature for 1 month before serving.
