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Pickled Sugar Snap Peas

Prep time
30 mins
Accessories & snacks

Adapted from


These have a pleasant crunch and just a bit of heat from garlic and chili peppers.


1 1⁄4 cwhite wine vinegar
1 1⁄4 cwater
1 Tpickling salt
1 Tsugar
1 lbsugar snap peas (stems and strings removed)
4 clvgarlic (sliced)
2 dried chili pepper (small, sliced lengthwise)
2 tarragon sprigs (fresh)


In a medium, non-reactive saucepan, combine the vinegar, water, salt, and sugar over high heat. Bring to a boil and stir until the salt and sugar have dissolved. Remove from heat and allow to cool.

Pack the peas, garlic, chili peppers, and tarragon into a sterilized (see note) 1-quart jar. Pour the cooled pickling liquid over the peas, and cover with a non-reactive lid. Store refrigerated for at least 2 weeks before eating. These will keep for several months in the refrigerator.


To sterilize jars, submerge them right-side up in boiling water for 10 minutes. To sterilize lids, place them in the pot of boiling water with the jars.