Wash and cut each spear of asparagus long enough to fit a halt pint jar leaving 3/4 inch headspace. Remove the hot sterilized jars from where they are being stored and place a clove of garlic and a frond of dill at the bottom of each jar. Pack asparagus into the jar with the tips down. Combine the vinegar, water, salt and red pepper flakes in a medium saucepan and bring to a boil. Pour the not vinegar mix over asparagus to within 1/2 inch of the rim. Process 10 minutes for half pint jars, 15 minutes for pint jars. Allow jars to cool completely before storing, and allow to cure for at least a month before you try them. Store opened jars in the fridge.
YIELDS 8 HALF PINT JARS
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