What a pleasant day for pickling. Someday I hope I'll be able to say I grew these and put up 100 pounds, but no. No chickens, no woodland for mushrooms, no verdant asparagus laden fens. But our local farmer's market did supply. 5 bucks for a big flat of brown eggs, 2.50 a bunch for fat local asparagus, and our own fungi finder provided these. Simple acid pickling. Not "canned" just hot brine and vinegar (50/50) with spices - saffron and lemons with the eggs, dill with the asparagus. Sealed and should be ready in a week or so. LOVE this stuff.