These fresh pickled snap peas are the best garden peas recipe loaded with herbs, spices, and a sweet and tangy brine. A great recipe for garden snap peas that you can enjoy for weeks in the refrigerator. Turn your snap pea bounty into a crisp and delicious side dish.
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.