Description

Snap pea pickles bring crunch and tang to everything they touch. These vibrant refrigerator pickles take just minutes to make and transform ordinary sugar snap peas into flavor bombs.

Ingredients

1 pound fresh sugar snap peas, ends trimmed and strings removed

2 cups white vinegar

2 cups water, divided

3 tablespoons salt

2 tablespoons granulated sugar

3-4 small sprigs fresh dill

1 star anise

1/4 teaspoon white peppercorns

1/4 teaspoon mustard seeds

2 cloves garlic, peeled

1 dried red chile pepper (optional)

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Instructions

1. Rinse the snap peas and remove the stem ends. Pull off any tough strings running along the sides.

2. Add dill, star anise, peppercorns, mustard seeds, garlic, and chile pepper (if using) to a sterilized 1-quart jar. Pack the snap peas in tightly.

3. Heat 2 cups water with vinegar, salt, and sugar in a saucepan over medium heat. Stir until salt and sugar completely dissolve.

4. Remove from heat and stir in 2 cups cold water. This brings the temperature down so you don’t cook the peas.

5. Pour the brine over the snap peas, making sure they are completely submerged. Leave about 1/2 inch of headspace at the top.

6. Seal the jar tightly and refrigerate for 24 hours before eating. The flavors develop overnight.

Notes

Use the freshest snap peas you can find for maximum crunch. Farmers market peas give the best results.

The two-step temperature process keeps the peas crisp. Hot brine will cook them and turn them mushy.

Keep peas submerged under the brine. If they float above, they can develop mold.

Reuse the brine after you finish the peas! Strain it and use it to quick-pickle cucumbers, onions, or carrots.

Add a small piece of fresh ginger to the jar for subtle warmth that makes people wonder what that flavor is.

Prep Time: 10 minutes
Cook Time: 5 minutes
Category: Condiment
Method: Pickling
Cuisine: American