12-28-2018, 02:18 AM
I don't know about planting the peas the next year,but they are edible and taste like green beans with a mild radish flavor. I attached my pickled carrot recipe.
[center]Pickled Carrots[/center]
[center]Wash and slice carrots into chips or spears, no need to peel[/center]
[center] [/center]
[center]Place fresh slightly crushed garlic cloves and fresh sprigs of dill[/center]
[center]Into clean jars[/center]
[center]Blanch Carrots for 90 seconds then rinse under cold water to stop them from cooking[/center]
[center] [/center]
[center]Pack carrot chips or spears tightly into jars leaving a half inch of head room[/center]
[center]In a sauce pan prepare pickling brine by combining 2 cups vinegar, ½ cup sugar, 2 table spoons pickling salt, 1 table spoon black pepper corns, 1 table spoon mustard seed. Bring to a boil, use a ladle to pour over carrots in the jars leaving a half inch of head space. Note that these proportion are enough for a about 1.5 lbs. of carrots, adjust accordantly [/center]
[center]Place sterile lids and rings on the jars and place in boiling water bath for 20 minutes. Pull jars from water bath let cool then check the lids for proper seal, these are shelf stable for well over a year[/center]
[center]Enjoy.[/center]
[signature]
[center]Pickled Carrots[/center]
[center]Wash and slice carrots into chips or spears, no need to peel[/center]
[center] [/center]
[center]Place fresh slightly crushed garlic cloves and fresh sprigs of dill[/center]
[center]Into clean jars[/center]
[center]Blanch Carrots for 90 seconds then rinse under cold water to stop them from cooking[/center]
[center] [/center]
[center]Pack carrot chips or spears tightly into jars leaving a half inch of head room[/center]
[center]In a sauce pan prepare pickling brine by combining 2 cups vinegar, ½ cup sugar, 2 table spoons pickling salt, 1 table spoon black pepper corns, 1 table spoon mustard seed. Bring to a boil, use a ladle to pour over carrots in the jars leaving a half inch of head space. Note that these proportion are enough for a about 1.5 lbs. of carrots, adjust accordantly [/center]
[center]Place sterile lids and rings on the jars and place in boiling water bath for 20 minutes. Pull jars from water bath let cool then check the lids for proper seal, these are shelf stable for well over a year[/center]
[center]Enjoy.[/center]
[signature]