Pickled Sugar Snap Peas

Name: Pickled Sugar Snap Peas
Yield: 2 servings
Ingredients: 2 pcs Cinnamon Stick; 2 teaspoon Cloves, whole; 2.5 cup White Distilled Vinegar; 2.5 cup Water; 0.5 cup granulated sugar; 1 tbsp Pickling Salt; 1 teaspoon Ground Red Pepper; 2 pound Fresh Sugar Snap Peas; 6 cloves Sliced Garlic

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Pantoh_Together

Servings2

Difficultyeasy

VeganSidesVegetables

Ingredients

2 pcsCinnamon Stick
2 teaspoonCloves, whole
2.5 cupWhite Distilled Vinegar
2.5 cupWater
0.5 cupgranulated sugar
1 tbspPickling Salt
1 teaspoonGround Red Pepper
2 poundFresh Sugar Snap Peas
6 clovesSliced Garlic

Instructions

1
Place cinnamon and cloves in a 4-inch square of cheese cloth; tie with string.
2
Bring vinegar, water, sugar, salt and pepper to a boil in a saucepan, stirring often. Add spice bag. Cool and remove spice bag.
3
Pack peas and garlic evenly in hot pint-size canning jars. Pour cooled vinegar evenly over pea mixture, filling to 1/2 inch from top. Remove air bubbles and wipe jar rims. Cover at once with new canning lids and screw-on bands.
4
Process in a boiling-water bath 20 minutes. Note: To store in refrigerator up to 3 months, omit boiling-water bath.*