Quick Pickled Spicy Sugar Snap Peas

A crunchy pickle you won’t have to wait to enjoy.
Quick Pickled Sugar Snap Peas

Quick Pickled Sugar Snap Peas

Photo by: Photo by Mick Telkamp

Photo by Mick Telkamp

Sugar snap peas can be eaten whole, making them a great choice for pickling.

A popular backyard crop and relative newcomer to the garden, sugar snap peas were developed in 1979 by crossing garden peas with snow peas. The French call snap peas mange tout, meaning “eat everything”, and with good reason. The crunchy pod is bred with fibers growing in only one direction, making it easy to chew. a favorite eaten fresh or used in stir frys, sugar snap peas may not be the first vegetable one thinks of when picking, but the crisp pod with tender peas within makes it a great choice for “quick” pickling, brining the uncooked peas and storing them in the refrigerator for a flavorful pickle with just the right crunch that is ready to eat only a week after brining.

This easy recipe puts an early crop to good use with a spicy brine using fresh dill, minced garlic and a spicy kick, thanks to dried chili peppers. Unlike many pickling recipes, these sugar snap pea “quickles” take less than 30 minutes to prepare and will be ready to eat before other pickling favorites like cucumbers or peppers are even ready to harvest. Like “dilly beans”, quick pickled sugar snap peas are a great choice for those new to the art of pickling, requiring no special equipment, exotic ingredients or the hours it takes to prepare some old fashioned pickles. Enjoy these spicy pickles as part of a relish tray, as a garnish for bloody marys or other cocktails or straight from the fridge. Easy, irresistible and an impressive introduction to the fine art of picking.

Spicy Pickled Sugar Snap Peas

Yield: 2 pints

  • 2 cups white vinegar
  • 2 tablespoons kosher salt
  • 2 tablespoons sugar
  • 3 cloves garlic, minced
  • 1 quart sugar snap peas, stemmed and strung
  • 2 springs fresh dill
  • 4 dried chili peppers

Combine vinegar, salt, sugar and garlic in a saucepan.

Bring to boil then remove from heat.

Fill two pint jars with snap peas.

Add a sprig of dill and two dried chili peppers to each jar.

Pour vinegar mix over peas in jars to fill.

Cool to room temperature.

Cap jars and refrigerate.

Snap peas will be ready to eat after one week.

Store refrigerated up to two months.

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