Stephanie Thurow

Sugar Snap Pea Pickles

Preparation info
  • Yield:

    1 quart

    • Difficulty

      Easy

Appears in
Can It & Ferment It: More Than 75 Satisfying Small-Batch Canning and Fermentation Recipes for the Whole Year
Can It & Ferment It

By Stephanie Thurow

Published 2017

  • About

Sugar snaps are abundant in the spring and early summer. Fermenting them is a great way to preserve them well into the wintertime. The peas keep their lovely crunch and can be eaten from the jar, enjoyed as a dill pickle replacement, or used to cook with.

Ingredients

  • 1 lb. fresh sugar snap peas
  • 4 cloves garlic, halved

Method

Wash sugar snap peas and remove any bruised or flawed areas. Snap off or cut away the ends and stringy portion of the peas but keep the pods.

Pack a clean quart jar with the peas, fitting them in as tightly as possible. Add the garlic cloves in the middle of the jar. After the jar is packed, pour the brine over the peas, submerging them completely. Leave about 1½ inches of headspace to

Photos