Total Calories: 72
1. Bring 1 inch water to a boil in medium saucepan. Add carrots. Reduce heat to low cover and simmer 2 to 4 minutes or until carrots are just crisp-tender. Drain.
2. Layer sugar snap peas, cooked carrots, cucumbers, banana peppers and garlic in clean, hot 1-quart jar.
3. In small saucepan, combine all pickling mixture ingredients. Bring to a boil. Reduce heat simmer 5 minutes. Pour over vegetables. Run knife down sides of jar to remove air bubbles cover with tight-fitting lid. Cool 2 hours or until room temperature. Refrigerate at least 8 hours before serving to blend flavors. Store in refrigerator for up to 6 weeks.
Nutrition Information: Not possible to calculate because of recipe variables.
Cook's Notes: Preserving Pickles, Relishes and Sauces
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