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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