The best way to eat sugar snap peas is right off the vine. This recipe ranks a close second, though. I pickle any sugar snap peas that the kids don't eat right away, and continue to enjoy them for weeks after the pea vines have wilted away.
Recipe information
Yield
Makes 1 quart
Ingredients
1 1/4 cups white wine vinegar
1 1/4 cups water
1 tablespoon pickling salt
1 tablespoon sugar
1 pound sugar snap peas, stemmed and strung
4 garlic cloves, sliced
1 or 2 small dried chile peppers, slit lengthwise
2 tarragon sprigs
Preparation
Step 1
In a nonreactive saucepan, bring to a boil the vinegar, water, salt, and sugar, stirring to dissolve the salt and sugar. Let the liquid cool.
Step 2
Pack the peas, garlic, chile peppers, and tarragon into a 1-quart jar. Pour the cooled liquid over the peas, and cover the jar with a nonreactive cap.
Step 3
Store the jar in the refrigerator for at least 2 weeks before eating the peas. Refrigerated, they will keep for several months.
The Joy of Pickling
Harvard Common Press
