Born in the Wrong Century

My brother’s giant snow peas (an old French variety) did really well this year so he gave me a big bag full.  Thanks Russel!!!  I wanted to try pickling some of them since pickled green beans are one of my favorites (see previous post).  After snacking on quite a few I ended up with enough to can 4 pints 

Giant snow peas are perfect to pickle!

{Recipe} Pickled Snow Peas
Yield: 4 pints
2 quarts snow peas, cleaned & edge “string” & stem removed
♦ Per pint jar:
1/2 tsp crushed red pepper
1/2 tsp mustard seed
1/2 tsp dill seed
1 clove garlic
♦ Brine:
2.5 cups white vinegar, 5% acidity
2.5 cups filtered water
1/4 cup kosher salt

Place spices into each sterile pint jar.  Pack snow peas tightly into jars.  Heat brine to a boil to dissolve salt and pour over snow peas.  Ladle the hot brine into the jars leaving 1/2 inch headspace.  Use a chopstick to remove any air bubbles and add more brine if necessary.  Wipe the rims and seal.  Process the jars for 15 minutes (for 5k’ elevation) in a hot water bath.  Let cool and check the seals.

All ready to enjoy another day.