Servings: 16 servings
Calories: 27kcal
Ingredients
- 2 pounds snap peas
- 1 pinch cayenne pepper or dried chili peppers
- 1 clove garlic diced
- 1 head fresh dill
- 2-1/2 cups purified water
- 2-1/2 cups white vinegar
- 1/4 cup sea salt
Instructions
- 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.
- Enjoy!
Nutrition
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
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