Sterilize your jars and lids. Set bands aside.

Trim asparagus to 4-inches and blanched in boiling water for approximately 10-seconds.

Put a slice of lemon and garlic clove in the bottom of each jar. Pack the trimmed and blanched asparagus into the jars (it’s up to you to determine whether you want to go tips up or down).

Bring the vinegar, water and spices to a boil. Pour into the jars over the asparagus, leaving a least 1/2-inch head space. Wipe the rim. Put lids and rings on the jars.

Process in a hot water bath for 10 minutes. (You can skip this step if you plan on just putting your pickles in the refrigerator ) Wait at least 24 hours before eating, to give the asparagus spears a chance to pickle.

Cook's Note: You can use tall 12-ounce jelly jars instead of pint jars for canning your asparagus if you prefer, the result is less asparagus wasted.