Grandma Rosie's Pickled Asparagus

Total Time: 24 hrs 45 mins Preparation Time: 45 mins Cook Time: 24 hrs

Ingredients

• 6 bunches asparagus
• 12 garlic cloves, peeled and cut in half
• 3 large carrots, peeled and cut into strips
• 6 sprigs fresh dill
• 6 serrano peppers, with a slice in the tip
• 1 (15 ounce) can fancy whole spears baby sweet corn cobs, drained
• 7 tablespoons canning salt
• 2 quarts water
• 2 quarts vinegar
• 3 tablespoons pickling spices, all cloves removed

Recipe

• 1 trim asparagus to fit into a 1 quart jar. leave top rubberband on to keep bunches together.
• 2 blanch in boiling water for no more than 1 min.(if using really skinny asparagus skip the blanching and wash the stalks in cold water.).
• 3 remove and cool in an ice bath. drain on paper towels.
• 4 place 1 bunch of asparagus, 1 spring of dill, 1 serrano pepper, and 4 halves of garlic in each jar.
• 5 place as many carrots and baby corn in each jar that you like, untill everthing is tightly packed.
• 6 bring the water, vinegar, salt, and pickling spice wrapped in cheese cloth to a boil in a large non-reactive kettle for 15 minutes.
• 7 pour hot liquid into jars leaving 1/2 inch headspace.
• 8 tap jars lghtly on counter to remover air bubbles.
• 9 place jar lids into boiling water. place lids on top of jars and screw on tightly.
• 10 place jars in a boiling water canner (make sure water is boiling when you put the jars in).
• 11 bring water back up to a boil. cover canner with lid, and shut off the heat.
• 12 leave jars in canner with the water for 24 hours.
• 13 remove jars after 24 hours and check to see if they sealed.
• 14 store any unsealed jars in fridge and eat within 10 days.
• 15 store sealed jars for 2 weeks before eating to enhance flavor.
• 16 enjoy all year long!