This year I planted twice as many seeds as I normally do but it seems we ended up with more than a double harvest. Even after giving some away and blanching and freezing some, I still had quite a few left over.
When I need canning information, I always consult my trusted canning reference, the Ball Complete Book of Home Preserving. I've canned many a chutney and jams, but pickles are relatively new ground for me. Who knew there were so many different types of pickles? After some deliberation, I decided to go the way of brining then pickling. No rhyme or reason, just because it sounded good. If you're not feeling the brine, feel free to skip that step. Instead, add salt to the pickling liquid to taste. You'll save time and still have a tasty pickle on your hands. By the way, this would work with string beans or just about any other vegetable.
- 2.5 lbs sugar snap peas, tips and center string removed
- 1 cup kosher salt (I use Diamond brand) dissolved in about 1 gallon water, cooled
- 4.5 cups white vinegar
- 1 1/3 cup sugar
- 1 tbs celery seeds
- 2 tbs yellow mustard seeds