Pickled asparagus

Pickled asparagus
1 kg asparagus
2 litres of water
3 tbsp. white wine vinegar
2 tbsp. sugar
Juice of half a lemon
2 tsp. salt
Preserving jars (clean ones only, or all the work will be in vain)
Peel the asparagus, cut off the ends and then cut into pieces to fit the size of the preserving jars used.
Now the preserving (the real nitty-gritty!) can begin:
Place jars and matching lids in the desired sizes in a water bath and boil gently for 5 minutes to sterilise. Remove the jars using a pair of tongs and drain and dry on a clean dishcloth upside down.
To make the stock, place all the ingredients in a saucepan and bring to the boil. Pour the hot stock into the jars with the asparagus and fill to the brim.  Seal the jars with lid, preserving ring and spring clips.
Place the jars in the preserving boiler and fill this with water. The largest jar should be immersed in water to three-quarters of its height (even if other jars are completely immersed as a result).
Set the temperature indicator to “boiling”, and preserve the asparagus for 60 minutes when the temperature is reached. 
Remove the jars from the preserving boiler, place on a dishcloth and leave to cool completely. Then remove the spring clips and do a “lid test”: Pick the jar up by the lid - and if it remains tightly shut, the jar is hermetically sealed. Done!