Pick asparagus that is firm, fresh, and crisp—avoid any wilting or soft stalks. The best asparagus for canning should snap easily when bent. If your store sells asparagus in bundles with a rubber band, ask to remove it to prevent any uneven pressure on the stalks.

Rinse each stalk under cool water. To ensure no dirt is left behind, I prefer to wash each stalk individually. Using a sharp knife, cut the tough bottom end of each stalk. Make sure each piece fits neatly into the jars, leaving about ½ inch of headspace.

Cut one stalk to test the size and use it as a guide to cut the rest of your asparagus.

While not required, hot peppers add a nice spicy kick to the pickled asparagus. I used serrano peppers, but you can try habanero or Anaheim peppers as well. Cut off the stems and shake out the seeds.

You’ll need 6 wide-mouth pint jars for a full batch. Wash the jars thoroughly with hot, soapy water, and inspect them for cracks. Place the clean jars in your canner, cover them with water, and bring the water to a boil. This will sterilize the jars while you work. In a separate saucepan, heat the lids to soften the adhesive.

In a saucepan, combine the following ingredients:

4 ½ cups water

4 ½ cups white vinegar

6 prepared hot peppers (optional)

½ cup canning salt

3 teaspoons dill seed

Bring the brine to a boil while stirring occasionally. Be cautious, as hot vinegar fumes can irritate your lungs—turn on your kitchen vent for better air circulation.

Peel 6 garlic cloves using the flat edge of a knife to crush them, which makes the skins come off easily. Place one garlic clove in the bottom of each jar.

Using the jar lifter, remove the hot jars from the canner and place them on a cutting board. Pack the prepared asparagus tightly in each jar, with the blunt ends at the bottom. Leave ½ inch of headspace at the top of the jar to allow for expansion during the canning process.

Pro Tip: To check for proper packing, flip the jar upside down. If the asparagus falls out, it’s not packed tightly enough.

If you're using hot peppers, place one pepper on top of each jar. Don’t worry if the peppers float to the top—they’ll still add flavor.

Place your canning funnel over each jar and fill it with the hot brine, covering the asparagus completely. Be sure not to overfill—leave ½ inch of headspace. Run a knife along the sides of the jar to remove any air bubbles.

Use a damp paper towel to wipe the rims of the jars to remove any syrup or brine that could interfere with the seal. Using the lid lifter, place a lid on each jar and screw down the ring until it’s finger-tight.

Carefully place the filled jars into the water canner, making sure the lids are covered by at least 1 inch of water. Bring the water to a rolling boil, cover the canner, and process the jars for 10 minutes. If you're at a higher elevation, adjust the processing time accordingly.

After 10 minutes, turn off the heat and remove the canner lid. Let the jars rest in the water for 5 minutes to stabilize. Then, using the jar lifter, remove the jars from the canner and place them on a towel or cutting board to cool.

After 24 hours, check the seals by pressing down in the center of each lid. If it doesn't pop, the jar is sealed properly. If any jars didn’t seal, place them in the refrigerator and consume them within a few days.

Once the jars are sealed, remove the rings and label each jar with the date. Store them in a cool, dark place. The asparagus will remain good for about a year.