Title: Pickled Snow-Pea Pods
Categories: Pickle Canning
Yield: 4 Pints

2	lb	Snow-pea pods; rinsed and drained
8	oz	Water chestnuts; sliced
4	cl	Garlic
4		Tiny Asian dried red peppers OR 1/2 tsp crushed red pepper
2 1/2	c	White vinegar
2 1/2	c	Water
1/4	c	Pickling salt
1/4	c	Sugar

Snap ends off pea pods, pulling to remove strings. Pack lengthwise firmly into 4 hot, clean 1-pint jars. Add to each jar one of the tiny peppers, or 1/8 tsp of the crushed red pepper, 2 oz of the water chesnuts, and a clove of garlic.

In a large saucepan bring the remaining ingredients to a boil. Pour into jars, leaving 1/2-inch headspace. Remove air bubbles, clean edges of jars and seal. Process in boiling water bath for 10 minutes. Chill before serving.

Woman's Day 11/24/81

MM Dave Sacerdote

Dave's Notes: The original recipe called for crushed red pepper. But I have a bag full of teeny little dried hot peppers that were excellent in this.

From: Dave Sacerdote Date: 15 Apr 97 National Cooking Echo Ä

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