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Categories:Viewed: 80 - Published at: 3 years ago
Ingredients
- 3 lbs sugar snap peas, trimmed and strings removed
- 7 -8 garlic cloves, peeled
- 3 cups distilled white vinegar
- 5 cups water
- 2 tablespoons pickling spices
- 1/3 cup sugar
- 2 tablespoons coarse kosher salt
Method
- Sterilize 7-8 pint sized canning jars.
- Steam peas for 3-4 minutes, then plunge into ice water to stop cooking action. Drain.
- Drop a clove of garlic into the bottom of each jar.
- Pack peas into hot jars to within 1 inch of the top.
- In a saucepan mix vinegar, water, pickling spices, sugar and salt. Heat to a boil, then reduce heat and simmer 5 minutes.
- Pour hot brine over peas to fully cover them, to within 1/2 inch of tops of jars.
- Seal jars and process in a boiling water bath for 12 minutes, then cool.
- Store in refrigerator for up to 1 month.
