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
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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