Pickled Sugar Snap Peas Recipes

PICKLED SUGAR SNAP PEAS

Steps:

• Remove the strings from the sugar snap peas and wash them. Pack into a one-quart mason jar with the sliced garlic and set aside.
• In a small, nonreactive, saucepan, heat the vinegar. Add the sea salt and sugar and stir to dissolve. Remove from heat, add the cold water, and cool to room temperature. Pour the mixture over the jar of sugar snap peas. Add a dash of hot pepper flakes, if desired.
• Cap the jar and store in the refrigerator until ready to eat. It will take about 2 weeks until completely pickled, but they are quite tasty after 24 hours!

SUGAR SNAP! PICKLED PEAS

Steps:

• Combine vinegar, salt, and sugar in a non-reactive saucepan over low heat; stir until salt and sugar are dissolved, about 5 minutes. Remove from heat and stir in water. Let cool to room temperature, about 15 minutes.
• Place sugar snap peas, tarragon, garlic, lemon zest, dill seed, and red pepper flakes in a 1-quart Mason jar. Pour vinegar mixture into the jar.
• Cover jar and refrigerate until peas are lightly pickled, at least 1 day and up to 2 weeks.

DILLY PICKLED SNAP PEAS

Steps:

• Remove strings, if necessary, and pack snap peas as tightly as you can in hot, sterilized pint-size Mason jars, leaving 1/2-inch of headroom.
• To each jar add cayenne, garlic and dill.
• Boil water, vinegar and salt and then pour the mixture over the peas, leaving 1/4-inch headroom.
• Seal the jars and process for 15 minutes in a boiling water bath.
• Enjoy!

PICKLED SUGAR SNAP PEAS RECIPE

Steps:

• In a non-reactive saucepan, bring to a boil the vinegar, water, salt, and sugar, stirring to dissolve the salt and sugar.
• Let the liquid cool.
• Pack the peas, garlic, chile peppers, and tarragon into a 1-qt. jar.
• Pour the cooled liquid over the peas, and cover the jar with a non-reactive cap.
• Store the jar in the refrigerator for at least 2 weeks before eating the peas.
• Refrigerated, they will keep for several months.

QUICK PICKLED SUGAR SNAP PEAS WITH MINT

Steps:

• In a 2-quart (2-L) jar, layer the peas, onion, and mint.
• Make the pickling brine: In a large bowl, combine 1 cup (240ml) water with all the brine ingredients (vinegar, lemon zest, lemon juice, sugar, coriander seeds, and cumin seeds).
• Pour the brine into the container with the peas, covering them completely.
• Refrigerate for at least 8 hours before eating.

PICKLED SUGAR SNAP PEAS

Steps:

• Sterilize 7-8 pint sized canning jars.
• Steam peas for 3-4 minutes, then plunge into ice water to stop cooking action. Drain.
• Drop a clove of garlic into the bottom of each jar.
• Pack peas into hot jars to within 1 inch of the top.
• In a saucepan mix vinegar, water, pickling spices, sugar and salt. Heat to a boil, then reduce heat and simmer 5 minutes.
• Pour hot brine over peas to fully cover them, to within ½ inch of tops of jars.
• Seal jars and process in a boiling water bath for 12 minutes, then cool.
• Store in refrigerator for up to 1 month.

PICKLED SUGAR SNAP PEAS

Steps:

• In a nonreactive saucepan, bring to a boil the vinegar, water, salt, and sugar, stirring to dissolve the salt and sugar. Let the liquid cool.
• Pack the peas, garlic, chile peppers, and tarragon into a 1-quart jar. Pour the cooled liquid over the peas, and cover the jar with a nonreactive cap.
• Store the jar in the refrigerator for at least 2 weeks before eating the peas. Refrigerated, they will keep for several months.