Pickled Sugar Snap Peas

Serving size:
 1 Quart


    • 1 1⁄4 c
    • white wine vinegar
    • 1 1⁄4 c
    • water
    • 1 T
    • pickling salt
    • 1 T
    • sugar
    • 1 lb
    • sugar snap peas (stems and strings removed)
    • 4 clv
    • garlic (sliced)
    • 2
    • dried chili pepper (small, sliced lengthwise)
    • 2
    • tarragon sprigs (fresh)
30 minutes
Ready in
30 minutes


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

Adapted from www.epicurious.com


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.

Accessories & snacks: