Dilly Snap Peas

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).

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