Mom started me canning at a very early age. This recipe quickly became a personal favorite, not only for me but for a group of young people who asked that I teach them to can. Canning pickled asparagus has now become an annual event - yesterday we did 70 quarts - our youngest participant was 5 years old.
Bring first three ingredients to a boil to make the brine.
In each quart jar add the dill seed, mustard seed, peppercorns and turmeric. Pack jars tightly with cleaned asparagus. Add cloves of garlic.
Have lids hot, pour hot brine over packed asparagus - water bath for 10 minutes after water comes to a boil.
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