Get recipes sent right to your email!

Saturday, August 31, 2013

Pickled Peas

sugar snaps
1 clove garlic
1 t dill seed
1/2 t crushed red pepper flakes

~wash, dry and sting pea pods
~fill hot/sterile pint jars with peas
~cover with pickling brine
~seal with hot lids and flip over to cool (open kettle canning)

brine:
2c water
2c white vinegar
1/8 c canning salt

~bring all to a boil and pour over peas

A note about canning/pickling salt:
Pickling salt is similar to table salt, but lacks the iodine and anti-caking additives that turn pickles dark and the pickling liquid cloudy.Pickles made with table salt would still be good to eat, but they wouldn't look as appetizing. Pickling salt is available in large bags or boxes at the grocery store or health food store.To get rid of lumps, spread the salt on a cookie sheet and bake in an oven.

serves
recipe from Theresa

No comments:

Post a Comment