Easy Pickled Asparagus

For 1 jar - easily multiplied.

1. Wash asparagus, snap off tough ends and trim to fit into pint jar leaving 1/2" headspace. Pack into jar.
    
2. Add 1 clove garlic, 2 teaspoon pickling salt, 1 teaspoon dill weed, add 1 teaspoon dried hot pepper if you wish.
    
3. Fill jar halfway with white vinegar, then add boiling water to fill jar leaving 1/2" headspace. Adjust lid.
    
4. Process in boiling water bath canner for 10 minutes.
   
   Note: Works for dilly beans as well. I use fresh dill heads for my beans.