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“From More Recipes from a Kitchen Garden – Shepherd’s Garden Seeds”
READY IN:
40mins
YIELD:
7-8 pints
UNITS:
US

Ingredients Nutrition

Directions

  1. Sterilize 7-8 pint sized canning jars.
  2. Steam peas for 3-4 minutes, then plunge into ice water to stop cooking action. Drain.
  3. Drop a clove of garlic into the bottom of each jar.
  4. Pack peas into hot jars to within 1 inch of the top.
  5. In a saucepan mix vinegar, water, pickling spices, sugar and salt. Heat to a boil, then reduce heat and simmer 5 minutes.
  6. Pour hot brine over peas to fully cover them, to within ½ inch of tops of jars.
  7. Seal jars and process in a boiling water bath for 12 minutes, then cool.
  8. Store in refrigerator for up to 1 month.

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