Step 1: Wash the asparagus thoroughly and snap off the tough, woody ends. Trim the spears to fit your pint jars, leaving about 1/2 inch of headspace.
Step 2: In a medium non-reactive saucepan, combine the water, vinegar, pickling salt, and granulated sugar. Bring the mixture to a rolling boil over medium-high heat, stirring until the salt and sugar are completely dissolved. Reduce heat to a simmer.
Step 3: To each clean, hot, sterilized pint jar, add 1 peeled garlic clove (if using), 1/2 teaspoon of pickling spice blend, and 1 small sprig of fresh dill (if using).
Step 4: Carefully pack the prepared asparagus spears vertically into the hot jars, packing them tightly but without bruising, leaving 1/2 inch of headspace from the top.
Step 5: Ladle the hot pickling brine over the asparagus, ensuring all spears are fully submerged and maintaining 1/2 inch of headspace. Remove any air bubbles by gently tapping the jar or using a non-metallic utensil. Wipe the jar rims clean.
Step 6: Place hot lids and screw on bands until finger-tight. For long-term storage, process in a boiling water bath for 10 minutes. For refrigerated pickles, skip this step.
Step 7: Let the jars cool undisturbed for 12-24 hours. Check seals (lids should be concave). Store properly sealed jars in a cool, dark place. For best flavor, allow the pickled asparagus to sit for at least 1-2 weeks before serving.