Pickled Sugar Snap Peas

• 3 lbs sugar snap peas, trimmed and strings removed
• 7 -8 garlic cloves, peeled
• 3 cups distilled white vinegar
• 5 cups water
• 2 tablespoons pickling spices
• 1/3 cup sugar
• 2 tablespoons coarse kosher salt

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 1/2 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.

sugar snap peas, garlic, distilled white vinegar, water, pickling spices, sugar, coarse kosher salt

Taken from www.food.com/recipe/pickled-sugar-snap-peas-419536 (may not work)