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.