Pickled Sugar Snap Peas

Place cinnamon and cloves in a 4-inch square of cheesecloth; tie with a string.

Bring vinegar and next 4 ingredients to a boil in a saucepan, stirring often; add spice bag. Cool; remove spice bag.

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.

Process in a boiling-water bath 20 minutes.

Note: To store in refrigerator up to 3 months, omit boiling-water bath.