If the asparagus is young and thin, nothing needs to be done with it. If mature with thick stems, closer to the roots it becomes harsh. Break off about 2-2.5 cm from the bottom of each stem.
Peel the stalk of mature asparagus with a paring knife.
Place mature asparagus in boiling water for 1-2 minutes, then cool in ice water and pat dry. Simply scald young asparagus with boiling water in a colander and pat dry.
Prepare tall sterilized jars in which the asparagus can be placed "spears" up so that the marinade covers it completely. Divide the asparagus into jars.
For the marinade, heat the vinegar over medium heat. It should be warm, but not boiling.
Add salt and sugar to the vinegar.
Peel and slice the garlic and add to the mixture. Then add oil, dill seeds and pepper to the pan. You can also add a few tablespoons of Dijon mustard to this marinade for even more flavor.
Mix the marinade thoroughly and pour over the asparagus. Now top up with warm water.
Close jars with lids and refrigerate for 6 hours.