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Pickled Sugar Snap Peas Recipe
Pickled Sugar Snap Peas Recipe-June 2024
Jun 23, 2025 10:34 AM

  The best way to eat sugar snap peas is right off the vine. This recipe ranks a close second, though. I pickle any sugar snap peas that the kids don't eat right away, and continue to enjoy them for weeks after the pea vines have wilted away.

  

Ingredients

Makes 1 quart

  1 1/4 cups white wine vinegar

  1 1/4 cups water

  1 tablespoon pickling salt

  1 tablespoon sugar

  1 pound sugar snap peas, stemmed and strung

  4 garlic cloves, sliced

  1 or 2 small dried chile peppers, slit lengthwise

  2 tarragon sprigs

  

Step 1

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.

  

Step 2

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.

  

Step 3

Store the jar in the refrigerator for at least 2 weeks before eating the peas. Refrigerated, they will keep for several months.

  The Joy of PicklingHarvard Common Press

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