Grandma Rosie's Pickled Asparagus

• 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) canfancy whole spears baby sweet corn cobs, drained
• 7 tablespoons canning salt
• 2 quarts water
• 2 quarts white vinegar
• 3 tablespoons pickling spices, all cloves removed

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

bunches asparagus, garlic, carrots, dill, serrano peppers, baby sweet corn cobs, canning salt, water, white vinegar, pickling spices

Taken from www.food.com/recipe/grandma-rosies-pickled-asparagus-385701 (may not work)