Pickled & Peppered Asparagus - red pepper

Method

• Prepare for water bath canning.
• Add 4 1-quart canning jars with lids to a large canning or stock pot.
• Fill the pot with enough water to cover the jars with one inch of water.
• Bring to a boil over high heat.
• Covering the pot with the lid will speed up the process.
• Fill a medium size stock pot or large pot about half full with water.
• Bring to boiling.
• While the water is heating up, trim (from the bottom end) of the asparagus to 6 lengths.
• Once the water is boiling, add the asparagus.
• Bring back to a boil and then immediately drain and transfer to a bowl of ice water to cool.
• Drain well.
• In a medium pan, combine the vinegar, water, salt and sugar.
• Bring to a boil.
• Remove the jars from the boiling water.
• 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.
• Divide the asparagus between the jars stems facing up.
• It may help to place the jar on its side to fill.
• Ladle the hot vinegar mixture into the jars, leaving 1/2 headspace at the top.
• 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.
• Return the filled jars to the canning pot, making sure the water covers the jars by at least 1.
• Bring to a boil.
• Boil for 10 minutes to process.
• Remove the jars to a folded towel and do not disturb for 12 hours.
• After one hour, check that the lids have sealed by pressing down on the center of each one.
• If the lid is dimpled and can be pushed down, it hasnt sealed and the jar should be refrigerated immediately.
• Label the sealed jars and store.