Quick Pickled Peas Recipe
Give your sugar snap peas some lasting-power, and let the forces of vinegar do the work! Your quick pickles will be great for at least one month (if they last that long), with limited effort. This way, you can avoid wasting the lot to the crisper drawer in your fridge. There's nothing like harvesting your own homegrown sweet peas, so here's one way to take full advantage of the spring bounty.
- 1 ½ cup vinegar (your choice here, we used white but other vinegars will add diverse flavors)
- 1 ½ cup water
- A palmful of salt (about 1 T)
- A palmful of white sugar (about 1 T)
- 1 pound sugar snap peas (freshly picked from your garden)
- Handful of garlic cloves (more or less depending on your affinity for vampires), quartered
- Dash of red pepper flakes
- Heat vinegar, salt & sugar in a nonreactive pot until the crystals dissolve. Remove pot from heat and add water. Let cool.
- Trim the tops & strings off of your sugar snap peas, and place in a wide-mouth quart jar. Add garlic cloves and hot pepper flakes. When vinegar mixture is cool, pour over the peas.
- Cover your jar with a plastic lid or saran wrap (non-reactive is key). Let sit in the refrigerator for a week before breaking into the jar. With this one it’s hard to be patient, but if you do manage to wait the satisfaction will be worth it. Crunch!
-Try using apple cider vinegar or a combination of vinegars for a variation on taste.
-Use snow peas instead of sugar snaps.
-Add chopped ramps or thinly sliced red onions.
-Serve alongside cheese and crackers as a homemade touch to your hors d'oeuvres.
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