Spicy Sugar Snap Pea Pickles

Name: Spicy Sugar Snap Pea Pickles
Yield: Yield: 2 pints
Ingredients: 1–1½ lbs. sugar snap peas; 2 tsp. canning salt; 2 cups (5 percent acidity) distilled white vinegar; 1 cup water; 2 jalapeño peppers, sliced; 4 cloves garlic, chopped; 1 carrot, peeled, diced, or julienned; 1 carrot, peeled, diced, or julienned

Preparation info

Yield:
2 pints

Difficulty
Easy

Appears in

Can It & Ferment It

By Stephanie Thurow

Published 2017

About

These spicy veggies are a great addition to any dish that could use a little extra crunch and spice! Regular-mouth canning jars are recommended for this recipe, as the rounded shoulder design helps keep the vegetables pushed down.

Ingredients

1–1½ lbs. sugar snap peas
1 carrot, peeled, diced, or julienned
2 jalapeño

Preserve
Vegan
Gluten-free

Method

Wash the pea pods, trim off the ends, and remove the stringy portion. Cut the pea pods into thirds, making bite-sized pieces. Mix together the chopped-up peas, carrots, jalapeños, and garlic.

In a medium sized, nonreactive saucepan, bring the brine ingredients to a boil and simmer for 3 minutes.

Pack the prepared jars full of the vegetables and use a funnel to safely transfer th