Sugar Snap! Pickled Peas

Rating: 3.25 stars
4 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

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.

By Matt Wencl

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Read the full recipe after the video.

Recipe Summary test

prep:
20 mins
cook:
5 mins
additional:
1 day
total:
1 day
Servings:
32
Yield:
1 quart
Nutrition Info
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Ingredients

32
Original recipe yields 32 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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.

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; protein 0.4g; carbohydrates 1.9g; sodium 180.5mg. Full Nutrition
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Reviews (4)

Read More Reviews

Most helpful positive review

Anonymous
Rating: 4 stars
06/12/2017
Made for the family reunion 1 jar with 1 jar without hot pepper flakes Both were enjoyed Will make again Read More

Most helpful critical review

shelteredrose
Rating: 1 stars
09/06/2017
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. Additionally the Lemon flavor was so strong that they had a shoe-polish taste. I also don't think tarragon was the "right" herb for this taste combo. No one in the house could eat these and I ended up throwing our both jars. Quite disappointed in the outcome of this recipe. Really was excited about the idea and may try again using much less vinegar and maybe a tiny shred of lemon. Dill perhaps instead of tarragon. As least this was a concept I will explore another time. Read More
Helpful
(2)
4 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Reviews:
Most Helpful Most Positive Least Positive Newest
shelteredrose
Rating: 1 stars
09/05/2017
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. Additionally the Lemon flavor was so strong that they had a shoe-polish taste. I also don't think tarragon was the "right" herb for this taste combo. No one in the house could eat these and I ended up throwing our both jars. Quite disappointed in the outcome of this recipe. Really was excited about the idea and may try again using much less vinegar and maybe a tiny shred of lemon. Dill perhaps instead of tarragon. As least this was a concept I will explore another time. Read More
Helpful
(2)
Julie Sailor
Rating: 5 stars
07/16/2021
Really nice brine! I would maybe blanche the veggies first, they do not get soft at all. I used cumin seeds, don't do. I might get rid of the lemon rind - doesn't seem to add. Read More
Anonymous
Rating: 4 stars
06/12/2017
Made for the family reunion 1 jar with 1 jar without hot pepper flakes Both were enjoyed Will make again Read More
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James Ira Cook
Rating: 3 stars
04/27/2017
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 should mix up some more liquid. Marilyn Read More
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