Advertisement
Sugar Snap Pea Pickles
- Yield:
1 quart
- Difficulty
Easy
Published 2017
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. 4 cloves
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
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
No reviews for this recipe