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Ingredients
US|METRIC
4 SERVINGS
- 1 1/4 cups white distilled vinegar
- 1 1/4 cups cold water
- 1 Tbsp. pickling salt (or kosher)
- 1 Tbsp. sugar
- 1 lb. sugar snap peas (stems trimmed and strings removed, I didn’t know what strings Deb was talking about)
- 4 garlic cloves (sliced)
- red pepper flakes (dried, 5 or 6 shakes from a shaker jar if you like things spicy)
- 2 cups apple cider vinegar (plus more if you need it to top off jars)
- 2 cups water
- 1/4 cup sugar
- 6 sprigs fresh thyme ([I love my balcony container garden])
- 5 cloves garlic (thinly sliced)
- 1/2 Tbsp. black peppercorns (you have one of those], cracked)
- 1 1/2 tsp. red pepper flakes
- 1 1/2 tsp. salt
- 1 1/2 tsp. brown mustard seeds
- 1 1/2 lb. carrots (small, finger-sized, or standard carrots cut down into sticks about 1/2 in wide and 2 in long [please don’t use the bagged baby carrots b/c those just taste like plastic])
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