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Pickled Sugar Snap Peas

Yield 2 quarts

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

How to Make It

  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.