Pickled Sugar Snap Peas

Photo: flickr user ndrwfgg

Ingredients

2 (31/2 inch) Cinnamon stick

2 teaspoons Cloves,whole

2 1/2 cups Vinegar, white

2 1/2 cups Water

1/2 cup Sugar

1 tablespoon Salt, pickling

teaspoon Pepper, red, ground

2 pounds Sugar snap peas, fresh

6 clv garlic, thinly sliced

Preparation

Place cinnamon and cloves in a 4-inch square of cheese cloth; tie with string.

Bring vinegar, water, sugar, salt and pepper to a boil in a saucepan, stirring often. Add spice bag. Cool and remove spice bag.

Pack peas and garlic evenly in hot pint-size canning jars. Pour cooled vinegar evenly over pea mixture, filling to 1/2 inch from top. Remove air bubbles and wipe jar rims. Cover at once with new canning lids and screw-on bands.

Process in a boiling-water bath 20 minutes.

Yield: 2 quarts.

Note: To store in refrigerator up to 3 months, omit boiling-water bath.*

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Tags:

vegetable

Yield:

2.0 servings

Added:

Thursday, December 3, 2009 - 11:46pm

Creator:

Anonymous

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