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!
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.
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.
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.
- 3 dozen sugar snap peas
- 3/4 cups white vinegar
- 3/4 cups water
- 1 tablespoon Kosher salt
- 1 tablespoon white sugar
- 2 cloves of garlic, sliced
- 1/2 teaspoon celery seed
- 1/2 teaspoon whole black peppercorns
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1 pint Mason jar
- 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.
- 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.
- 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.
- 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.
- 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!