Source of Recipe
List of Ingredients
Soak the young pods, before the "pea" develops in a heavy brine of vinegar and salt, held under the brine with a weight for 24 hours. Do not use metal.
Rinse fully in cold water and pickle in a kosher dill brine. Weight again until they no longer float. Seal in the canning kettle for 15 minutes. (or just eat them).
Kosher Dill Brine;
6 T salt
3 C vinegar
3 C water
1 C dill seed
14 cloves garlic, split in half
Heat to boiling. Put 2 tablespoons dill seed in each of 7 pint jars, and 3 peppercorns. Split the garlic between jars and add the pods. Pour the hot brine over.