Cut into jar-length spears. Heat to boiling. Remove bag containing spices. Put 1 clove garlic in each jar. Cover with boiling brine, leaving inch headspace.
Some people prefer a sweeter pickled asparagus taste so add cup sugar to the brine.
If you prefer a less tart taste, try adding to 1 teaspoon sugar per jar. Cider vinegar is preferred by some people since it yields a more mellow taste whereas white vinegar has a sharp, pungent acetic taste. I prefer dill and lemon pepper in my pickled asparagus. Yes, you can vary the seasonings and the sugar to suit personal tastes. Yes to make one pint to keep refrigerated until dinner, try this.