Pickled Sugar Snap Peas


(0 votes) 0 0

Pickle your sugar snap peas with some white wine vinegar, chile peppers, garlic and tarragon sprigs.

Shared by


  • 1 1/4 cups white wine vinegar
  • 1 1/4 cups water
  • 1 Tbs. pickling salt
  • 1 Tbs. sugar
  • 1 lb. sugar snap peas, stemmed and strung
  • 4 garlic cloves, sliced
  • 1 or 2 small dried chile peppers, slit lengthwise
  • 2 tarragon sprigs

Our Readers Also Loved


In a non-reactive saucepan, bring to a boil the vinegar, water, salt, and sugar, stirring to dissolve the salt and sugar. Let the liquid cool. Pack the peas, garlic, chile peppers, and tarragon into a 1-qt. jar. Pour the cooled liquid over the peas, and cover the jar with a non-reactive cap. Store the jar in the refrigerator for at least 2 weeks before eating the peas. Refrigerated, they will keep for several months.

Around The Web