Pickled sugar-snap peas

Pickled sugar-snap peas

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About this recipe: Sugar-snap peas are pickled in vinegar, garlic, tarragon, lemon zest and chilli flakes for one day in this simple recipe for preserving sugar snap peas.

Matt Wencl

Serves: 32 

  • 240ml distilled white vinegar
  • 1 tablespoon coarse sea salt
  • 1 tablespoon sugar
  • 300ml water
  • 450g sugar-snap peas, trimmed
  • 2 sprigs tarragon
  • 4 cloves garlic, sliced
  • 2 (4cm) pieces lemon zest
  • 1 teaspoon dill seed
  • 1/4 teaspoon chilli flakes

Prep:20min  ›  Cook:5min  ›  Extra time:1day15min pickling  ›  Ready in:1day40min 

  1. Combine vinegar, salt and sugar in a non-reactive saucepan over low heat; stir until salt and sugar are dissolved, about 5 minutes. Remove from heat and stir in water. Let cool to room temperature, about 15 minutes.
  2. Place sugar-snap peas, tarragon, garlic, lemon zest, dill seed and chilli flakes into a large wide mouth jar. Pour vinegar mixture into the jar.
  3. Cover jar and refrigerate until peas are lightly pickled, at least 1 day and up to 2 weeks.


Be sure to trim the ends off the pea pods to allow a full immersion of the brine.

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