Pickled Sugar Snap Peas
By: Anonymous
Published: Thursday, December 3, 2009 - 11:46pm

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

1 Place cinnamon and cloves in a 4-inch square of cheese cloth; tie with string. 2 Bring vinegar, water, sugar, salt and pepper to a boil in a saucepan, stirring often. Add spice bag. Cool and remove spice bag. 3 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. 4 Process in a boiling-water bath 20 minutes. 5 Yield: 2 quarts. 6 Note: To store in refrigerator up to 3 months, omit boiling-water bath.*