Pickled Sugar Snap Peas

1. 1

   Sterilize 7-8 pint sized canning jars.

2. 2

   Steam peas for 3-4 minutes, then plunge into ice water to stop cooking action. Drain.

3. 3

   Drop a clove of garlic into the bottom of each jar.

4. 4

   Pack peas into hot jars to within 1 inch of the top.

5. 5

   In a saucepan mix vinegar, water, pickling spices, sugar and salt. Heat to a boil, then reduce heat and simmer 5 minutes.

6. 6

   Pour hot brine over peas to fully cover them, to within 1/2 inch of tops of jars.

7. 7

   Seal jars and process in a boiling water bath for 12 minutes, then cool.

8. 8

   Store in refrigerator for up to 1 month.

* Per serving · 4 servings · Values may vary.

No additional tips available.