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.
