Makes about 7 half-pint jars
2 pounds fresh field peas, all about the same size – purple hull, pink-eye, black-eye or a combination
1 large Vidalia onion
2 green bell peppers
1 red or orange bell pepper or 1 pimento pepper
3 cloves garlic
2 cups cider vinegar
1 cup sugar
4 tablespoons canning salt or 3 tablespoons table salt
1-1/2 teaspoons dry mustard
1/2 teaspoon sweet paprika
1 teaspoon celery seed
1 teaspoon ground black pepper
1. Put the peas into a large bowl of cold water and leave to soak for about 10 minutes. Finely dice the onions and peppers (I use my as-seen-on-TV onion chopper to speed things up). Finely dice the garlic.
2. Skim off any floating peas, then use your hands to scoop the peas out of the water and place them in a 5-quart Dutch oven. Let the water drip through your fingers leaving any debris and dirt behind. Bring to a boil, reduce the heat and simmer for 10 minutes, just until slightly soft, but still with a bite. Drain, rinse and return to the pot, which you should wipe out first to remove any scum.
3. Add the onions, peppers and garlic to the peas in the pot and stir well to distribute evenly. Pour in the vinegar and sugar, stir well then add the salt, mustard, paprika, celery seed and pepper.
4. Bring to simmer over medium high heat, reduce the heat to medium and simmer, at just a gentle bubble, for 10 minutes, stirring occasionally.
5. While your peas are cooking, get a boiling water canner or big stockpot of water going. When the peas are almost ready, pour some boiling water over the lids of the jars to soften the seals and set aside.
6. When the cooking time is up for the peas, immediately scoop into sterilized canning jars. Top with a little extra brine to cover, leaving 1/4 inch head space. Dry the lids with a clean paper towel and place on the jars. Screw on the bands, then process the jars for 15 minutes in a boiling water bath. Refrigerate any extra peas, and discard any extra brine.
When the jars are processed, leave to cool on a towel on the counter.
The processed jars will keep for a year in a cool, dark place. Don’t forget to label your jars!
