Start the canner water

• Fill the canner with water and set it outside over high heat so it comes to a boil.

Make the brine

• Combine the water and vinegar in a large pot.
• Add the pickling salt and a little sugar, then bring to a boil.

Soften the lids

• Put the lids in a small pot of water and heat until very hot but not boiling to soften the seals.

Trim the asparagus

• Measure the spears against the jars and trim them so the brine will cover them completely.
• Keep the trimmings for soup to avoid waste.

Season the jars

• Add garlic cloves, dill, red pepper flakes, and coriander seeds or jalapeño to each jar.

Pack the jars

• Pack the asparagus spears upright and as full as possible.
• Use a butter knife to nudge the spears and fit more in.

Fill with hot brine

• Pour the boiling brine over the packed asparagus, leaving about half an inch of headspace.
• Tap the jars on the counter or run a spatula inside to release air bubbles.

Wipe and seal

• Wipe the jar rims with the hot water the lids were in.
• Place the softened lids on and screw the rings on finger tight.

Boil can

• Lower the jars into the canner and wait for the water to return to a rolling boil.
• Process quart jars for about 20 minutes, then remove and cool.