Ingredients:

* 9 quarts water, divided
* 16 pounds fresh asparagus, trimmed
* 2 quarts white vinegar
* 1 cup canning salt
* 1 tablespoon mixed pickling spice
* 1 garlic clove, minced

Methods:

1. In a large kettle, bring 6 qts. of water to a boil. Cook asparagus in batches, uncovered, for 2-1/2 minutes. Remove and rinse in cold water.
2. In a Dutch oven, combine the vinegar, salt, pickling spices, garlic and remaining water; bring to a boil. Pack asparagus in quart jars to within 1/2 in. of top. Ladle boiling liquid over asparagus, leaving 1/4-in. head space. Adjust caps. Process for 20 minutes in a boiling-water bath. Remove jars to wire racks to cool completely.