Asparagus Dillys

From "Asparagus: The Spear-It of Spring"

Makes 1 quart

1 teaspoon dill seed
1 teaspoon dill weed
2 medium cloves garlic, thin-sliced
1-2 jalapeño peppers, seeded and thin-sliced
1 pound asparagus
1½ cups cider vinegar
5 teaspoons coarse kosher salt

Place dill seed, dill weed, garlic and peppers in clean one-quart canning jar. Trim asparagus to fit height of jar and peel them. Pack asparagus, tips up, into jar. Bring vinegar, salt and 1½ cups water to boil in non-reactive saucepan. Pour hot liquid over asparagus, cover tightly with fitted lid, and cool to room temperature. Store in refrigerator two weeks to develop flavor. Refrigerate after opening.