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Dilly Pickled Snap Peas
These easy, delicious pickled snap peas will preserve your snap pea harvest and delight your taste buds all summer with their bright, fresh crunch!
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Prep Time:
45
minutes
Total Time:
45
minutes
Course:
Side Dish
Cuisine:
Paleo, Vegan, Vegetarian
Keyword:
canning
Servings:
16
servings
Calories:
27
kcal
Equipment
Water bath canning equipment
Pint-size canning jar (16 oz.)
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:
27
kcal
|
Carbohydrates:
4
g
|
Protein:
2
g
|
Fat:
1
g
|
Saturated Fat:
1
g
|
Sodium:
1772
mg
|
Potassium:
113
mg
|
Fiber:
1
g
|
Sugar:
2
g
|
Vitamin A:
620
IU
|
Vitamin C:
34.2
mg
|
Calcium:
26
mg
|
Iron:
1.2
mg
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