Budget101 Discussion List Archives Budget101 Discussion List Canning: Pickled Sugar Snap Peas

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      Avatar for LissLiss
      Keymaster

      pickled sugar snap peas

      1 1/2 cups white wine vinegar
      1 1/4 cups water
      1 tablespoon kosher salt
      2 tablespoons sugar
      1 pound sugar snap peas, stemmed and strung
      4 garlic cloves, peeled, sliced
      1 or 2 small dried red chilies, sliced lengthwise
      2 fresh tarragon sprigs

      In medium, nonreactive saucepan, bring vinegar, water, salt and sugar to boil on high heat, stirring to dissolve salt and sugar. Set aside to cool.

      Pack peas, garlic, chilies and tarragon into clean, 1-quart canning jar. Pour cooled liquid over peas and cover jar. Store in refrigerator for at least 2 weeks before eating.

      Refrigerated, they will keep for several months.

      ~Enjoy !~
      Liss
      Listmom & Creator/Designer of http://www.Budget101.com

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Budget101 Discussion List Archives Budget101 Discussion List Canning: Pickled Sugar Snap Peas