My southern low country pickled Asparagus

Southern low country pickled Asparagus

4 lbs fresh Asparagus cut to size

4 garlic cloves

vinegar

water

4 pint canning jars

canning salt

1 package of zantarains  crab and shrimp boil season

Heat up brine on stove which is 1 pint vinegar, and 3 pints water bring to a boil

In each jar place 1 garlic clove,1/2 teaspoon canning salt, 1 table spoon zantarains season, and washed and cut to size Asparagus.

Next fill the jar with brine to cover the asparagus place lids on jars and hot bath for 10 min