1 (6 ounce) can frozen green peas, thawed
1 cucumber, seeded and sliced
1 tablespoon olive oil
1/2 teaspoon garlic powder
1/2 teaspoon dried basil
1/4 teaspoon dried dill weed
20 radishes, cut into 1 inch rounds
2 jalapeno peppers, seeded and sliced
1 cup diced celery
In a large bowl, combine peas, cucumber, olive oil, garlic powder, basil, dill weed, celery and radish. Mix well. Cover and refrigerate overnight.
While the filling mixture is in the refrigerator, place another peas, cucumber, olive oil, garlic powder, basil, dill weed, celery and pepper into the pot. Mix until no pink encases.