Pickled sugar-snap peas

    1 day 40 min

    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.

    1 person made this

    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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    Reviews in English (3)


    I made this with fresh peas from the a local farmers market. Followed the recipe as directed. I let them sit overnight and even in that short time, these were waaaaay to vinegary. Additionally the Lemon flavor was so strong that they had a shoe-polish taste. I also don't think tarragon was the "right" herb for this taste combo. No one in the house could eat these and I ended up throwing our both jars. Quite disappointed in the outcome of this recipe. Really was excited about the idea and may try again using much less vinegar and maybe a tiny shred of lemon. Dill perhaps instead of tarragon. As least this was a concept I will explore another time.  -  05 Sep 2017  (Review from Allrecipes US | Canada)


    Made for the family reunion 1 jar with , 1 jar without hot pepper flakes Both were enjoyed Will make again  -  12 Jun 2017  (Review from Allrecipes US | Canada)


    I just made this with only half a pound of snap peas. The liquid only covers about a third of the pea pods. I'm wondering if the beans are supposed to be completely covered? I'm thinking I should mix up some more liquid. Marilyn  -  26 Apr 2017  (Review from Allrecipes US | Canada)