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Sugar Snap! Pickled Peas

Matt Wencl

"You need only a day to snap to attention and enjoy the the bright flavor of these compulsively snackable pea pods! Pickled peas will keep for several months."
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1 d 40 m servings 10 cals
Original recipe yields 32 servings (1 quart)

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  1. 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.
  2. 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.
  3. Cover jar and refrigerate until peas are lightly pickled, at least 1 day and up to 2 weeks.


  • Cook's Note:
  • Be sure to trim the ends off the pea pods to allow a full immersion of the brine.

Nutrition Facts

Per Serving: 10 calories; 0 g fat; 1.9 g carbohydrates; 0.4 g protein; 0 mg cholesterol; 181 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 3
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I made this with fresh peas from the a local farmers market. Followed the recipe as directed. I let them sit overnight and even in that short time, these were waaaaay to vinegary. Additionall...

Made for the family reunion 1 jar with , 1 jar without hot pepper flakes Both were enjoyed Will make again

I just made this with only half a pound of snap peas. The liquid only covers about a third of the pea pods. I'm wondering if the beans are supposed to be completely covered? I'm thinking I sh...