Quick Pickled Snap Peas

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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 9 votes

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Prep Time 10

Cook Time 1

Total Time 1 10

Course Appetizer, Side Dishes

Cuisine American

Servings

Calories 64 kcal

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

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

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