Came across some fresh dill at the local market so dug out
this recipe from my files and made a few jars of pickled snow peas—with the
addition of baby carrots sliced in half lengthwise. Pint jars work best for
this.
I first tasted these at a gourmet food store. The sample was
delicious, but the pickles were over $9 for a small jar. So I took a recipe for
regular dill pickles from a government pamphlet on canning (unfortunately I don’t
still have it, so I can’t give credit) and adapted it to my needs. This is the
result.
8 cups snow peas
3 ounces pickling salt
1 1/2 cups vinegar
4 1/2 cups water
fresh dill
garlic
Sterilize jars. Wash and trim snow peas. Mix salt, vinegar
and water in a saucepan and bring to a boil. Place a sprig of dill and a split
and peeled clove of garlic in the bottom of each jar. Pack with snow peas. Pour
the hot brine over the peas to the brim of the jar. Seal the jars. Leave for at
least a month before sampling. Refrigerate once opened.
Makes 7-8 pint jars
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