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These Quick Pickled Snap Peas Are:
- Bright
- Tangy
- Loaded with Flavor
- A little Spicy
- Garlicky
- Crunchy
- A great recipe for garden peas
- Vegan, gluten free, vegetarian, and SO good!
Pickle Recipes with Garden Snap Peas
This sweet fresh pickled snap pea recipe is the perfect way to use those extra garden peas. Throughout the summer our garden is overloaded with pea plants all ripening at once. I make this garden fresh pea pickles recipe with my extra peas and dill and a quick snack is ready in no time. Enjoy that summer garden bounty with this bright and fresh pickle recipe all summer long.
There’s nothing better than seasonal produce right out of the garden – if not your garden, then get fresh snap peas at your local farmer’s market stand ?
What’s In Pickled Snap Peas?
See the recipe card below for full ingredient amounts and recipe instructions!
- Snap Peas: the fresher the better! I used snap peas from my garden, but you can use farmer’s market or store bought peas too.
- Rice vinegar: I love rice vinegar, I always keep this seasoned vinegar stocked in my pantry!
- White Wine Vinegar: not to be confused with normal white vinegar, white wine vinegar gives the pickles a really nice sweetness and flavor.
- Sea salt
- Fresh garlic
- Fresh dill
- Cumin Seeds – to give the pickles a nice earthy flavor
- Fennel Seeds – for brightness and spice
- Dill Seed – compliments the fresh dill in this recipe, making these pickles pop!
- Red Pepper Flakes: for a little heat! I like to add a few shakes to this recipe to give this dish a nice complex depth of flavor.
How To Make Sugar Snap Pea Pickles
- Wash snap peas and remove any leaves or stems.
- In a sauce pan, heat the rice vinegar, water, white wine vinegar, and salt until the salt dissolves. Add the garlic and seeds/spices to the pot, and rove from heat.
- Layer the snap peas and dill sprigs, in mason jars and pour the brine over the peas.
- Cover and chill the peas overnight. Pickled peas will keep up to 2 weeks in the refrigerator.
30 Minute Pickle Recipe for Housewarming Gifts
These sugar snap pea pickles are what I call an Easy Gifting Recipe – which make a great host/hostess gift for you next BBQ invite! These quick and simple recipes are perfect for those last-minute potlucks, or when you just want a fun homemade gift but don’t want to spend hours in the kitchen. I have a whole section of The Herbeevore dedicated to 30 Minute Recipes , that are great for the whole family.
Just as fast as grabbing a quick gift or side dish from the store (and way more impressive too)! If you’re heading to a party, potluck, or BBQ, check out my list of top host gifts for summer entertaining for that next-level gift your host will love!
Fresh Summer Garden Recipes You’ll Love
- Old Fashioned Cucumbers and Onions in Vinegar
- Tomato Basil Quiche
- Vegan Pinwheels Recipe with Avocado & Chickpeas
- The Best Pail Pickles – A No-Cook Recipe You Make in a Bucket
- Quick Pickled Garlic Scapes Recipe
Share This Fresh Sugar Snap Pea Pickle Recipe
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Quick Pickled Snap Peas
Ingredients
- 4 cups snap peas
- 1 cups seasoned rice vinegar
- 1 cups water
- 1/3 cup white wine vinegar
- 1/2 cup sugar
- 1 tablespoon Sea Salt
- 4 cloves garlic diced
- 1 bunch fresh dill
- 1/4 teaspoon cumin seed
- 1/4 teaspoon fennel seed
- 1/4 teaspoon dill seed
- 1/4 teaspoon mustard seeds
- 1/4 teaspoon Crushed Red Pepper Flakes
Instructions
- Wash snap peas and remove any leaves or stems.
- In a sauce pan, heat the rice vinegar, water, white wine vinegar, sugar, and salt until the salt dissolves. Add the garlic and seeds/spices to the pot, and rove from heat.
- Layer the snap peas and dill sprigs, in mason jars and pour the brine over the peas.
- Cover and chill the peas overnight. Pickled peas will keep up to 2 weeks in the refrigerator.
Video
Nutrition
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About the Author: Kelly Jensen
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