I haven’t tried this recipe, but hot damn it looks good! Check it out:

Pea Pickles! Sweet, Crunchy, Pickled Sugar Snaps

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Make pickles! We followed a recipe from ReadyMade Magazine:

Ready Made Magazine’s FRESH-PACK PICKLES
1 Clean Pint Jar
1and1/2 C. Vegetables or Fruit, cut into slices or chunks
1 C. Vinegar
1/2 C. Sugar
1and1/2 Tsp. Kosher Salt
Herbs (about 2 Tbsp. chopped) and Spices (about 1 Tbsp.)

1. Place your chosen fruit, vegetables, herbs, and spices, in the jar.
2. Cover and shake gently to mix. Uncover.
3. In a small saucepan, bring vinegar, sugar, and salt to a boil. Boil one minute, then pour over the raw ingredients. Cover loosely with lid; allow to cool.
4. Cover tightly with lid and refrigerate for up to a week.

The pickles are SO good. We are getting rave reviews from friends and handing out jars to family.

We made spears and stackers:

Luke pouring the vinegar:

We pickled wax beans too and added some dijon mustard to the jar on the right:

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