Sugar Snap Pickled Peas


You need only a day to snap to attention and enjoy the bright flavor of these compulsively snackable pea pods! Pickled snap peas will keep for several months.

Prep Time:
20 mins
Cook Time:
5 mins
Additional Time:
1 day 15 mins
Total Time:
1 day 40 mins
1 quart


  • 1 cup distilled white vinegar

  • 1 tablespoon kosher salt

  • 1 tablespoon white sugar

  • 1 ¼ cups water

  • 1 pound sugar snap peas, trimmed

  • 4 cloves garlic, sliced

  • 2 (1 1/2 inch) pieces lemon zest

  • 1 teaspoon dill seed

  • 2 sprigs tarragon

  • ¼ teaspoon red pepper flakes


  1. Inspect one quart-sized jar for cracks and ring for rust. Immerse in simmering water until brine is ready.

  2. Combine vinegar, kosher salt, and sugar in a non-reactive saucepan over low heat; stir until salt and sugar are dissolved, about 5 minutes. Remove from the heat and stir in water. Let cool to room temperature, about 15 minutes.

  3. Place trimmed snap peas, garlic, lemon zest, dill, and tarragon into the sterilized jar, then pour in vinegar mixture. Wipe the rim with a moist paper towel to remove any residue. Top with the lid and screw the ring on tightly.

  4. Refrigerate until peas are lightly pickled, at least 24 hours or up to 2 weeks.


Be sure to trim the ends off the pea pods to allow a full immersion of the brine.

Editor's Note:

Nutrition data for this recipe includes the full amount of brine ingredients. The actual amount of brine consumed will vary.

Nutrition Facts (per serving)

10 Calories
2g Carbs
0g Protein
Nutrition Facts
Servings Per Recipe 32
Calories 10
% Daily Value *
Sodium 181mg 8%
Total Carbohydrate 2g 1%
Dietary Fiber 0g 1%
Total Sugars 0g
Protein 0g
Vitamin C 2mg 9%
Calcium 12mg 1%
Iron 0mg 1%
Potassium 11mg 0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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