This recipe is for a 25 pounds of asparagus. Just scale down the amounts based on how much asparagus you want to preserve.
Yield is approximately 16 pints, and is much better after a couple of months.
10 cups white wine vinegar
10 cups water
4 Tbsp. sugar
½ cup water
2 Tbsp kosher salt
Taste brine and adjust salt if needed.
To each sterilized pint jar, add ½ tsp. chile flake, ½ tsp. dill seed, and 1 whole garlic clove (peeled). Double these amounts if you are using quart jars.
Blanch the asparagus in boiling salted water until crisp-tender, then shock in ice water.
Pack asparagus in jars with above seasonings, then add brine: To make brine, bring to a simmer:
Seal jars & process 20 minutes in a boiling water bath.
From the recipe collection of Hillsdale Farmers’ Market Chef Kathryn Yeomans The Farmer's Feast http://thefarmersfeast.me/