You take the sugar peas and then you snap them. You add a little pickle juice, and you swirl it all around. And then you do the hookey pokey… of course. LOL. Have you tried the pickle recipe, the pickle recipe and the pickle recipe? If you haven’t already done so, you should and whilst you at it you can try this pickled sugar snap peas recipe too.
The other day I went through my pickling recipes collection, which keeps on expanding with each passing day. Unlike canning, pickling tends to be a little bit easier and faster. Although most pickled things, do not last as the canned ones, it’s still a viable preservation method. There is NO special equipment required for this recipe, just a simple quart jar with a lid, will get the job done. Are you ready to pickle?
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Here’s What You’ll Need:
- sugar snap peas
- small sprigs fresh dill
- star anise
- white peppercorns
- mustard seeds
- garlic
- water
- white vinegar
- salt
- small pot
- small funnel
- dried red chili pepper or chili flakes (optional)
As with all fresh produce, wash your sugar snap peas, remove the strings and snap off the ends. They should be enough peas to fill a quart jar. The rest of the ingredients are added to the small pot and dissolved. Meanwhile, pack the peas into the jar leaving a little headspace. The brine from the pot is then poured over the peas and the lids screwed on to seal. I understand you can store them for up to 2 months in your fridge, however in our household they never last more than a couple of days! 🙂
You can follow full recipe & instructions on the Hello Fresh blog, here…
Pickled Sugar Snap Peas Recipe
You can watch the video below on How to Make Sugar Snap Pickled Peas | CSA Series …
You can watch the video below on Quick Pickled Peas….
