For those who enjoy canning …
- 2 pounds of raw snap peas
Remove strings, if necessary, and pack snap peas as tightly as you can in hot, sterilized pint jars, leaving 1/2-inch of headroom.
To each jar add:
- A pinch of cayenne pepper or dried chili peppers
- 1 clove garlic, diced
- 1 head fresh dill or similar amount in leaves
Bring to a boil:
- 2-1/2 cups water
- 2-1/2 cups white vinegar
- 1/4 cup salt
Pour the mixture over the snap peas, leaving 1/4-inch headroom. Seal the jars and process for 15 minutes in a boiling water bath. For a sweet and sour pickled pea, preserve snap peas in a “bread and butter” pickle recipe, tossing a few onion slices in each jar. Add pickled peas to salads, soups and stews (add a few minutes before serving), diced in quiches and rice dishes, potato salads (marinate the warm, diced potatoes in the pickling brine for a few hours).