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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
2 (3 1/2-inch) cinnamon sticks |
1 to 2 teaspoons whole cloves |
2 1/2 cups white vinegar |
2 1/2 cups water |
1/2 cup sugar |
1 tablespoon pickling salt |
1/4 to 1/2 teaspoon ground red pepper |
2 pounds fresh sugar snap peas |
4 to 6 garlic cloves, thinly sliced |
Directions:
1. Place cinnamon and cloves in a 4-inch square of cheesecloth; tie with a string.
2. Bring vinegar and next 4 ingredients to a boil in a saucepan, stirring often; add spice bag. Cool; remove spice bag.
3. Pack peas and garlic evenly in hot jars. Pour cooled vinegar mixture evenly over pea mixture, filling to 1/2 inch from top. Remove air bubbles, and wipe jar rims. Cover at once with metal lids and screw-on bands.
4. Process in a boiling-water bath 20 minutes.
5. Note: To store in refrigerator up to 3 months, omit boiling-water bath.
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