To begin, prepare your water bath canner. Fill the canner with enough water so that once the jars are in the canner, they will be covered by at least one inch of water. Too much water is better than not enough, but remember that some water will be displaced by the jars. Begin to heat over a medium-high heat.

Prepare jars, rings, and lids by washing with soapy water and keeping warm. Cut asparagus to length that will fit within the pint jars, ending just before the ring. I like to cut one spear to length and then use that spear as a “measuring spear” for the rest of the asparagus.

Combine salt, water, and vinegar in a large non-reactive saucepan. Heat to a boil and then reduce to a simmer.

While the pickling liquid is heating, pack the jars (they should be hot when you pack them). First, add dill seed, garlic clove, red pepper flakes, and mustard seed. Then add asparagus, leaving ½ inch head space. Ladle pickling liquid over asparagus, leaving ½ inch head space. Remove air bubbles. Wipe the jar rim with a damp paper towel. Place lids and rings on jars, tightening to finger-tip tight.

Place jars on rack in canner, lower into simmering water, cover, and bring to a rolling boil. Process jars for 15 minutes. Remove from heat and allow to cool 5 additional minutes. Remove the jars from the canner and leave to cool completely over 12-24 hours.