Combine vinegar water and salt in a pan and bring to boil
Trim asparagus to fit jars.
Blanch for 60 secs and rinse with cold water.
Divide garlic clloves, crushed red pepperflakes and cayenne evenly between jars.
Pack asparagus into jars, add liquid, 1/2 inch head space.
Process for 10 mins.
Let cure for at least a week before eating.