Add peppercorns, garlic cloves and fresh dill sprigs to a sterilized, 1 quart or 1 liter canning jar.
Trim off bottom of asparagus spears (cut in half crosswise to fit if needed) and place in jar, tips down (cut-side up).
Add vinegar, water, kosher salt and sugar to a medium saucepan. Bring to boil over medium heat, stirring until salt and sugar have dissolved.
Carefully pour hot vinegar mixture over over asparagus, filling to ½-inch from the top. Let cool then cover and refrigerate for 24 hours. Enjoy within 1 month.
You'll need a 1-quart or 1-liter sterilized canning jar for this recipe. I like this tall, cylindrical jar to keep the asparagus spears long and slender. But any sterilized 1-quart canning jar will work with asparagus trimmed to fit.