Prep Time: 45 minutes
Total Time: 45 minutes
Servings: 16 servings
Remove strings, if necessary, and pack snap peas as tightly as you can in hot, sterilized pint-size Mason jars, leaving 1/2-inch of headroom.
To each jar add cayenne, garlic and dill.
Boil water, vinegar and salt and then pour the mixture over the peas, leaving 1/4-inch headroom.
Seal the jars and process for 15 minutes in a boiling water bath.
Calories: 27kcal | Carbohydrates: 4g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 1772mg | Potassium: 113mg | Fiber: 1g | Sugar: 2g | Vitamin A: 620IU | Vitamin C: 34.2mg | Calcium: 26mg | Iron: 1.2mg