2 cups spears or cuts of asparagus 1/2 cup boiling water 2-3 tbs. sugar 1/2 tsp. salt
1/2 cup white vinegar 1 clove garlic 1/2 tsp. pepper dill
Combine water, sugar, salt and pepper; stir to dissolve, add vinegar. Blanch asparagus 2-3 minutes, cool. In pint jar, put garlic on bottom, then place asparagus, and lastly the liquid in pint jar. Seal.