Pickled Chipotle Asparagus

Ingredients

• 2.5 tablespoons pickling spice 
• 8 pounds asparagus 
• 2 pounds baby-cut carrots 
• 6  chipotle sauce dried
• 12 cloves garlic peeled
• 5 tablespoons salt 
• 3.5 cups distilled vinegar white
• 1.3 cups citrus champagne vinegar 
• 12 servings canning instructions 
• 12 servings canning instructions 

Equipment

• bowl
• frying pan
• slotted spoon

Directions

1. In a 3- to 4-quart pan over high heat, bring 7 1/4 cups water, distilled vinegar, wine vinegar, salt, and pickling spice to a boil. Reduce heat, cover, and simmer, stirring occasionally, for 15 minutes.
2. Follow steps 1 through 4 of Canning Instructions, using six quart-size jars.
3. Snap off and discard tough ends from asparagus.
4. In an 8- to 10-quart pan over high heat, bring 4 quarts water to a boil.
5. Add half the asparagus and cook until tender-crisp to bite, about 2 minutes. With a slotted spoon, transfer to a large bowl of ice water. Repeat to cook remaining asparagus and transfer to ice water.
6. Add half the carrots to pan and cook until tender-crisp to bite, about 3 minutes; transfer to ice water. Repeat to cook remaining carrots and transfer to ice water.
7. Drain vegetables. Trim asparagus to 6-inch spears, reserving ends.
8. Place 2 cloves garlic and 1 chile in each jar. Into five jars, equally pack asparagus spears and about 3/4 of the carrots vertically without forcing. Pack asparagus trimmings and remaining carrots into remaining jar.
9. Follow steps 5 through 11 of Canning Instructions, leaving 1/2 inch of headspace when you pour hot vinegar mixture over vegetables in each jar. Bring water in canner to 180-185 and process for 30 minutes.