Pickled Sugar Snap Peas

• 2 (3 1/2-inch) cinnamon sticks
• 1 to 2 teaspoons whole cloves
• 2 1/2 cups white vinegar
• 2 1/2 cups water
• 1/2 cup sugar
• 1 tablespoon pickling salt
• 1/4 to 1/2 teaspoon ground red pepper
• 2 pounds fresh sugar snap peas
• 4 to 6 garlic cloves, thinly sliced

1. Place cinnamon and cloves in a 4-inch square of cheesecloth; tie with a string.
2. Bring vinegar and next 4 ingredients to a boil in a saucepan, stirring often; add spice bag. Cool; remove spice bag.
3. Pack peas and garlic evenly in hot jars. Pour cooled vinegar mixture evenly over pea mixture, filling to 1/2 inch from top. Remove air bubbles, and wipe jar rims. Cover at once with metal lids and screw-on bands.
4. Process in a boiling-water bath 20 minutes.
5. Note: To store in refrigerator up to 3 months, omit boiling-water bath.

cinnamon sticks, whole cloves, white vinegar, water, sugar, pickling salt, ground red pepper, sugar snap peas, garlic

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