1/3 cup coarse salt
2 quarts cold water
1 2/3 cups distilled white vinegar
2/3 cup sugar
1 teaspoon coarse salt
1 teaspoon mustard seed
1 1/2 teaspoons dill seed
1/2 teaspoon chili pepper flakes
2 sprigs fresh dill
Directions
1) Trim the cut end of the asparagus spears, and cut them into 3 inch lengths. Place them in a large bowl with 1/3 cup salt, and cover with cold water. Let stand for 2 hours. Drain and rinse under cool water. Pat dry.
2) Sterilize two pint size widemouth jars in simmering water for 5 minutes.
3) In a saucepan over medium heat, combine the vinegar, sugar, 1 teaspoon of salt, mustard seed, dill seed and onion rings. Bring to a boil. Boil for one minute.
4) Pack the asparagus spears, tips up, in the hot jars leaving 1/2" of space from the rim. Tuck one dill spring into each jar. Sprinkle in 1/4 teaspoon of red pepper flakes. Pour hot pickling liquid into the jars, filling to within 1/4" of the rim. Wipe rims with a clean, damp cloth. Seal with lids. Process in a boiling water bath for 10 minutes.
5) Cool to room temperature. Check seals when cool by pressing the center of the lid. It should not move. Label and date. Store in a cool, dark place. If any jars have not sealed properly, refrigerate and eat within two weeks.
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