quick pickled sugar snap peas recipe

so, i kind of flipped out when my gal pal, melissa, over at tend shared her pickled sugar snap peas. we are happily swimming in sugar snaps right now. i go out to the garden during my snack break & chow down on about twenty at a time while harvesting from our large trellis of sugar snap peas. they're delicious & perfect. no hummus needed. 

in an effort to preserve this deliciousness for later in the summer, i decided to quick pickle my own sugar snap peas. i scoured the internet for the very best sugar snap pea recipe i could find. i came across the glorious smitten kitchen & her pickled sugar snap pea recipe. sadly, it had sugar. so, using her recipe as my guidepost, i created my own quick pickled sugar snap peas recipe. you can find most of these ingredients in your pantry so get to picklin' quick!

quick pickled sugar snap peas recipe 
(makes around 2 jars)

2 cups white distilled vinegar
2 cups cold water
1 1/2 tablespoons pickling salt
1 1/2 tablespoons honey
enough sugar snaps to fill two jars, trimmed
5 garlic cloves, minced
pinch of dried pepper flakes

in a saucepan, heat the vinegar with the salt & honey until it's dissolved. this only takes a couple of minutes. remove the saucepan from the heat & add cold water. place in the freezer until the liquid is completely cool. 

while the vinegar mixture is cooling, trim your sugar snap peas. some prefer to remove the string, but i don't bother. once all of your sugar snap peas are trimmed, set them aside. 

place garlic & dried pepper flakes into the bottom of your jars. pack your sugar snap peas into your jar as tightly as you can. i usually turn my jar on it's side & stuff my sugar snap peas in that way. shorter jars are best. 

when the vinegar mixture is cool, place a funnel over your jar & pour the brine until all of the sugar snaps in the jar are completely covered. cover your jar with a lid & place in the refrigerator. begin chowing down after about 24 hours, or less, depending on your willpower.

  (quick pickled sugar snaps must be refrigerated. i only added them to this shelf for the cuteness factor & to take a quick picture)

what are some of your favorite quick pickling recipes?


Skapt said...

For some reason I always associated pickling with having a huge kitchen, a big pantry, plenty of time, plenty of veggies and extra cupboard storage – I can raise my hand to none of the above. You make it look so easy, accessible and fun! Love that about you ;)

natalie said...

skapt- your comment means so much to me. thank you for your encouraging words. and you're absolutely right! you don't need any of those things to make a delicious jar of goodies.

Jen said...

I love this idea and am impatiently watching my rows of peas until they're big enough to make a batch (or two)! Thanks for sharing your recipe.

Danae said...

Can you use regular salt, or does it have to be canning salt?

the haley five said...

How long do these last in the fridge once you make them?

Sarah said...

These look great! I never would have though to use honey.

I did a similar version here with tarragon and dried peppers: http://theweeklypickle.com/week-25-pickled-snap-peas/

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