Line the bottom of mason jar with all the spices.

Fit the asparagus spears upright into the jar.

Trim if needed.

In a pan, make vinegar brine by combining 2 cups vinegar with 2 cups water.

Boil until the volume has reduced to half.

Allow to cool and pour it in the mason jar.

Shut the lid tightly and store in a cool, dry and dark place.