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Dilly Peas

  • Immature pea pods (approx. 200)
  • 2 1/2 c. vinegar 
  • 2 1/2 c. water 
  • 1/3 c. salt 
  • 3 tsp. dill weed 
  • 6 cloves garlic 
  • 3 pods hot pepper 
Trim ends off pea pods and wash. Pack into three sterile pint jars with 2 clove garlic, 1 pod of pepper, and a tsp. of dill weed in each jar. Heat vinegar, water, and salt to rolling boil. Fill each jar and seal. Let sit for 2 weeks. Chill before serving. 
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