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Run canning jars through dishwasher to clean.
Sterilize the jars and lids at 212F (100C) steam mode for 10 minutes.
Smash each garlic clove with the blade of a knife. Combine seasonings into a small bowl.
Place one clove and divided seasonings to the bottom of each sterilized jar.
Cut and trim asparagus to fit into each jar. Make sure to pack each jar fairly tight.
Add vinegar, water, salt and sugar in a pot over medium high flame.
Bring to a boil making sure salt and sugar have fully dissolved.
Pour hot pickling liquid over each jar making sure to fill to the brim. Cover tightly.
Load jars into the combi and steam at 190F (88C) for 15 minutes.