It’s that time of year things have starting sprouting in my garden and I’ve been getting an abundance of Sugar Pod’s, more than my wife or I can eat. After a little research I found a nice recipe for pickling them.  Below is the recipe and method I used to make these. I added a small green tomato that had fallen off in a storm to see how it tastes pickled. I figure the tomato will have to sit in the pickling liquid longer than the sugar pods to get the full effect so the results will follow.

Enjoy.

Tools:

Large pot for canning (any large heavy bottom pot will work)

Steaming tray

Mason Jars, rings, rubber band lids (sterilized)

Ingredients:

Sugar Pod Peas (enough to fill a 12 ounce jar, packed tight)

The Finished Product

1.5 tsp dried dill weed, or 1 bunch fresh

1 pinch of chili powder

1 clove of garlic crushed

1 1/4 cups water

1 1/4 cups white vinegar

1/8 cup kosher salt

The Method:

Place your steaming tray in the bottom of the large pot then fill it half way with water, now begin bringing up to a rapid boil (this will take a while)

Fill your mason jars with boiling water and set aside.

Now in a small pot mix together the water, vinegar, and kosher salt and bring to a boil.

While your waiting for everything to boil lay your mason jar on its side and pack your peas in as tight as you can, you’ll need to leave about a half inch of head room. Top with the chili powder, crushed garlic, and dill. Now pour your boiling water, vinegar, and salt mixture over the peas leaving a half inch for expansion.

place your lid and ring on the mason jar and slightly tighten, but not to much. Now using oven mits place the jar in the bottom of the large pot with the boiling water. Cover and boil for 15 minutes. Remove to a cooling rack and allow to cool for at least 30 minutes. At around the 10 minute point you should hear the lid pop, this means your canning was successful.

Once the jar cools enough to handle tighten the ring as much as you can. If the canning wasn’t successful you can remove the lid make sure the rim is clean, and try re-canning it.

These should keep in your cupboard for up to 6 months.

Works great as a snack, on a sandwich or in a nice pasta salad.