Dilly Pickled Snap Peas Recipes

DILLY PICKLED SNAP PEAS

Steps:

• Remove strings, if necessary, and pack snap peas as tightly as you can in hot, sterilized pint-size Mason jars, leaving 1/2-inch of headroom.
• To each jar add cayenne, garlic and dill.
• Boil water, vinegar and salt and then pour the mixture over the peas, leaving 1/4-inch headroom.
• Seal the jars and process for 15 minutes in a boiling water bath.
• Enjoy!

SUGAR SNAP! PICKLED PEAS

Steps:

• Combine vinegar, salt, and sugar in a non-reactive saucepan over low heat; stir until salt and sugar are dissolved, about 5 minutes. Remove from heat and stir in water. Let cool to room temperature, about 15 minutes.
• Place sugar snap peas, tarragon, garlic, lemon zest, dill seed, and red pepper flakes in a 1-quart Mason jar. Pour vinegar mixture into the jar.
• Cover jar and refrigerate until peas are lightly pickled, at least 1 day and up to 2 weeks.

DILLY SWEET PEAS

Steps:

• Prepare peas according to package directions; drain. Add remaining ingredients and toss to coat.

PICKLED SUGAR SNAP PEAS

Steps:

• In a nonreactive saucepan, bring to a boil the vinegar, water, salt, and sugar, stirring to dissolve the salt and sugar. Let the liquid cool.
• Pack the peas, garlic, chile peppers, and tarragon into a 1-quart jar. Pour the cooled liquid over the peas, and cover the jar with a nonreactive cap.
• Store the jar in the refrigerator for at least 2 weeks before eating the peas. Refrigerated, they will keep for several months.