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Pickled Snap Peas

The Herbeevore
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.
5 from 2 votes
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course Appetizer, Side Dishes
Cuisine American
Servings 4
Calories 64 kcal

Ingredients
  

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.

Nutrition

Calories: 64kcalCarbohydrates: 9gProtein: 3gFat: 1gSaturated Fat: 1gSodium: 1757mgPotassium: 229mgFiber: 3gSugar: 4gVitamin A: 1124IUVitamin C: 60mgCalcium: 62mgIron: 2mg
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