Pickled Asparagus

Sterilize canning jars and lids by washing and dipping in boiling water. Set aside. Add all ingredients except asparagus and garlic to large pot and boil over medium heat and cook until salt is dissolved. Meanwhile, lay each jar on its side on a clean dish towel and pack the asparagus in tightly. Place jars upright. When brine is complete, quickly pour into each jar and distribute the onions and the jalapenos evenly into each jar. Add garlic. Place lids and rings on jars and leave at room temperature in an undisturbed place for 1.5-2 weeks. Store in refrigerator for up to two months.