Pickled Sugar Snap Peas

Capture the essence of spring with these quick pickled sugar snap peas. Unlike some pickled products, these pickle in as little as 4 hours. Serve them for lunch in place of traditional Kosher pickles or add them to a meat and cheese platter at your next party and watch them disappear so quickly you’ll wish you doubled the recipe!

Capture the essence of spring with these quick pickled sugar snap peas. Unlike some pickled products, these pickle in as little as 4 hours. | cucinakristina.com

We have an abundance of peas on our hands! Pea season is typically long gone by this time in July, but the weather this summer has been on the cool side and it seems to be extending the life of our spring produce. We’re swimming in peas and lettuce and yearning for tomatoes and peppers

I’ve been trying to freeze our produce in small batches as it ripens so that I am not overwhelmed come September and have to spend my entire weekend blanching, freezing, canning, and pickling. 

Capture the essence of spring with these quick pickled sugar snap peas. Unlike some pickled products, these pickle in as little as 4 hours. | cucinakristina.com

Originally I planned on shelling and freezing all of the peas, reserving the pea pods for vegetable broth, but I set a couple handfuls aside to see how they would taste if I pickled them. I whipped up a quick brine with equal parts white vinegar and water, threw in some spices and popped them in the refrigerator.  

Four hours later, I tested one to see if I needed to adjust the seasoning and I immediately regretted not pickling the whole crop. Are pickled sugar snap peas a thing? Why are pickled sugar snap peas not a thing?! Internet, they need to be a thing! They are crunchy and salty and pickley with a subtle hint of heat from the red pepper flakes.

Capture the essence of spring with these quick pickled sugar snap peas. Unlike some pickled products, these pickle in as little as 4 hours. | cucinakristina.com

I immediately started imagining how delicious they would be skewered with a slice salami, square of cheese, and plunged into a Bloody Mary. Then, I realized that I could bring these to work! I work in a peanut/tree nut free school and am always looking for snacks to bring to school that can stand being unrefrigerated for a few hours. Before I knew what was happening, the jar was empty! Now I find myself outside in the garden every morning shouting at my pea plants to produce more peas. 

Pickled Sugar Snap Peas
Yields 36
Capture the essence of spring with these quick pickled sugar snap peas. Unlike some pickled products, these pickle in as little as 4 hours. Serve them for lunch in place of traditional Kosher pickles or add them to a meat and cheese platter at your next party and watch them disappear so quickly you'll wish you doubled the recipe!
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Prep Time
1 hr
Cook Time
4 hr
Total Time
5 hr
Prep Time
1 hr
Cook Time
4 hr
Total Time
5 hr
Ingredients
  1. 3 dozen sugar snap peas
  2. 3/4 cups white vinegar
  3. 3/4 cups water
  4. 1 tablespoon Kosher salt
  5. 1 tablespoon white sugar
  6. 2 cloves of garlic, sliced
  7. 1/2 teaspoon celery seed
  8. 1/2 teaspoon whole black peppercorns
  9. 1/2 teaspoon crushed red pepper flakes (optional)
  10. 1 pint Mason jar
Instructions
  1. In a saucepan, heat vinegar, water, salt, and sugar until the salt and sugar is completely dissolved. You do not need to bring the liquid to a full boil. The point is to dissolve the sugar and salt. Once that happens, remove the pot from the heat.
  2. Let the liquid cool to room temperature. I usually transfer the liquid to a glass Pyrex dish and pop it in the freezer to speed up this process.
  3. Put the garlic, celery seed, black peppercorns, crushed red pepper (if using), and snap peas in a clean glass jar. When the liquid is cooled, add it to the jar.
  4. Screw on the lid and place in the refrigerator. Let the peas pickle for a minimum of 4 hours before serving. If you can resist eating them and let them sit in the pickle brine overnight, that would be ideal.
Notes
  1. If properly stored and refrigerated, these should keep for up to 3 months in your fridge, but good luck trying not to eat them all in one sitting!
Cucina Kristina http://cucinakristina.com/

8 Comments on Pickled Sugar Snap Peas

  1. Adriane
    September 4, 2014 at 2:56 pm (1 year ago)

    I love snap peas – never thought of pickling them!

    Reply
  2. Nuresha Perera
    August 18, 2014 at 6:39 am (1 year ago)

    I’ve never had theses or seen these before. definitely looking forward to try them out

    Reply
  3. Lecia Lance
    August 14, 2014 at 8:17 pm (1 year ago)

    These look delicious !!!

    Reply
    • kristina.d.navarro@gmail.com
      August 15, 2014 at 7:34 am (1 year ago)

      They are! I am so mad that I didn’t turn all of my snap peas into pickles! Lesson learned for next year! :)

      Reply
  4. laurie damrose
    August 6, 2014 at 5:44 am (1 year ago)

    These would be great on a picnic oe bbq.

    Reply
    • kristina.d.navarro@gmail.com
      August 6, 2014 at 9:37 am (1 year ago)

      Hi Laurie –

      I agree! They taste just like a pickle at first, but the sweet pea flavor shines through at the end. I am so upset that I only had a few snap peas left on my vines when I discovered this recipe. I wish I had pickled my whole crop, but there’s always next year! :)

      Thanks for stopping by,

      Kristina

      Reply
  5. April Farley
    August 5, 2014 at 1:51 pm (1 year ago)

    These sound wonderful! My peas in the garden have given all they have this year BUT I pinned this recipe and will be using it for next years crop! Thank you for a new twist on sugar snap peas!

    Reply
    • kristina.d.navarro@gmail.com
      August 5, 2014 at 1:55 pm (1 year ago)

      Hi April!

      They are delicious. I hope you like them! Thanks for stopping by :)

      Happy pickling,

      Kristina

      Reply

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