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