Quick Pickled Sugarsnap Peas Recipe – a delicious recipe with peas, rice wine vinegar, honey, salt, thin slices fresh ginger, green onion. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Wash the sugarsnap peas well. Using a knife, trim both ends and remove the tough string that runs along the back of the peas.
2
In a small saucepan, combine the vinegar, honey and sea salt. Heat until the honey and salt are entirely dissolved.
3
Prepare a 24- or 32-ounce mason jar. Place the ginger slices in the bottom. Cut the green onion into 2 or 3 segments, so that they fit the jar. Stand them up in the jar, along with the sprig of mint. Pack the prepared sugarsnaps into the jar. If they don't all fit, set them aside. You may be able to sneak them in once the pickling liquid is poured.
4
Pour the hot vinegar over the sugarsnaps. Gently tap the jar on the counter to release any air bubbles. If you had any remaining peas, try and pack them into the jar at this time. Place a lid on the jar and let rest at room temperature for 1 hour then transfer to refrigerator.
5
Let the pickles sit in the vinegar at least 24 hours before eating. They will keep up to 1 month in the refrigerator.
424
kcal
Calories
1
g
Fat
104
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 12 ounces sugarsnap peas (4- to 5-cups), 1 1/4 cups rice wine vinegar, 1 tablespoon honey, 1 teaspoon table salt, and more.
Yes, Quick Pickled Sugarsnap Peas Recipe falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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