Pickled Sugar Snap Peas


  • 1 1/4 cups white distilled vinegar
  • 1 1/4 cups cold water
  • 1 tablespoon kosher or pickling salt
  • 1 tablespoon sugar
  • 1 pound sugar snap peas, stems trimmed and strings removed
  • 4 garlic cloves, sliced
  • 1 or 2 small dried chile peppers, slit lengthwise or a couple pinches dried red pepper flakes


Heat the vinegar with the salt and sugar in a nonreactive saucepan until dissolved. Let cool.

When mixture has cooled, pack the sugar snap peas, garlic and chile flakes into a 1-quart jar, and pour the mixture over it. Cover with a non-reactive lid.

Enjoy the next day.  Pickled peas will last a few months in the refrigerator.

Source | Smitten Kitchen

Leah Beckett