So I tried something that I’ve never even considered until this year. I mean, who pickles peas? Not me.
Until now that is. Because they’re really good.
The sweetness of the sugar snap peas combines with the tangy bite of the vinegar brine to create a unique culinary experience. And similar to a pickled cucumber, the peas stay crisp and green until the jar is empty.
No soggy peas for me, thank you very much.
How to pickle Sugar Snap peas
- 1 pound of freshly picked peas (we grow Sugar Ann)
- 2 cups distilled white vinegar
- 2 cups water
- 3 tbs sea salt
- mustard seed
- crushed red pepper flake
- dill seed
- 1 quart or 2 pint sized canning jars with lids
Wash and trim the ends off your snap peas. Make sure your canning jars are clean. Fill your canning jars with peas, packing them in somewhat tightly. Leave about a half inch of space at the top.
Mix your vinegar, water and sea salt in a sauce pan on the stove and heat until the salt has dissolved, stirring with a wooden spoon. Let completely cool.
Sprinkle a pinch of dill seed, crushed red pepper and mustard seed over the top of your peas. Then pour over the brine until the peas are mostly submerged. Again, leave about a half inch of space at the top.
Use a screw type lid or canning lid with ring to seal your jars. Then place in the fridge for 24 hours. This part is key. You’ll want to let your peas pickled for AT LEAST 24 HOURS before eating. I know it’s hard (and no I couldn’t resist either).
Store peas in the fridge for up to 2 months. Use as a snack, in stir fry, in soup, or in place of pickles on a hamburger or sandwich. Trust me. They’re that good.