Pickled Sugar Snap Peas - cooking recipe

Ingredients

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

Preparation

Sterilize 7-8 pint sized canning jars.
Steam peas for 3-4 minutes, then plunge into ice water to stop cooking action. Drain.
Drop a clove of garlic into the bottom of each jar.
Pack peas into hot jars to within 1 inch of the top.
In a saucepan mix vinegar, water, pickling spices, sugar and salt. Heat to a boil, then reduce heat and simmer 5 minutes.
Pour hot brine over peas to fully cover them, to within 1/2 inch of tops of jars.
Seal jars and process in a boiling water bath for 12 minutes, then cool.
Store in refrigerator for up to 1 month.