Begin by washing, draining, and trimming the asparagus. Cut the stalks into 4-1/2-inch spears. Discard the ends or save them for another recipe.

Place the prepared asparagus in a large container and cover them with ice water. This helps keep the asparagus crispy.

In each of the 6 hot pint jars, place half of a garlic clove, 1 teaspoon of dill seed, 1 teaspoon of mustard seed, and 6 whole peppercorns.

In a Dutch oven, combine the water, vinegar, sugar, and canning salt. Bring this mixture to a boil.

Drain the asparagus from the ice water and pack the spears tightly into the jars, leaving a 1/2 inch of headspace at the top.

Carefully ladle the hot vinegar mixture into the jars, ensuring that each jar is filled to 1/4-inch from the top.

Use a clean utensil to remove any air bubbles by sliding it around the inside of the jar. Adjust the headspace if necessary by adding more hot liquid.

Wipe the rims of the jars with a clean cloth. Center the lids on the jars and screw on the bands until fingertip tight.

Place the jars in a canner filled with simmering water, making sure they are completely submerged. Bring the water to a boil and process for 20 minutes.

Remove the jars from the canner and let them cool. Once cooled, you can store them in a cool, dark place for several months.