Pickled Sugar Snap Peas Recipes
SUGAR SNAP! PICKLED PEAS
You need only a day to snap to attention and enjoy the the bright flavor of these compulsively snackable pea pods! Pickled peas will keep for several months.
Provided by Matt Wencl
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P1DT40m
Yield 32
Number Of Ingredients 10
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.
Nutrition Facts : Calories 10.2 calories, Carbohydrate 1.9 g, Fiber 0.4 g, Protein 0.4 g, Sodium 180.5 mg, Sugar 0.4 g
PICKLED SUGAR SNAP PEAS
Make and share this Pickled Sugar Snap Peas recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 40m
Yield 7-8 pints
Number Of Ingredients 7
Steps:
- Sterilize 7-8 pint sized canning jars.
- Steam peas for 3-4 minutes, then plunge into ice water to stop cooking action. Drain.
- Drop a clove of garlic into the bottom of each jar.
- Pack peas into hot jars to within 1 inch of the top.
- In a saucepan mix vinegar, water, pickling spices, sugar and salt. Heat to a boil, then reduce heat and simmer 5 minutes.
- Pour hot brine over peas to fully cover them, to within ½ inch of tops of jars.
- Seal jars and process in a boiling water bath for 12 minutes, then cool.
- Store in refrigerator for up to 1 month.
Nutrition Facts : Calories 127.8, Fat 0.6, SaturatedFat 0.1, Sodium 2001.2, Carbohydrate 25.9, Fiber 6.3, Sugar 12.6, Protein 3.9
PICKLED SUGAR SNAP PEAS
Provided by Linda Ziedrich
Categories Vegetable Side Vinegar Spring Sugar Snap Pea Fat Free Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 1 quart
Number Of Ingredients 8
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.
SUGAR SNAP PEAS WITH BACON
Make and share this Sugar Snap Peas with Bacon recipe from Food.com.
Provided by Rita1652
Categories Pork
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Cook bacon till crisp set aside.
- In the same pan removing all grease except for a little to cover bottom saute onion, garlic and sugar.
- Add Sugar Snap Peas and broth simmer covered about 5 minutes till crisp tender stirring a couple of times.
- Meanwhile crumble the bacon.
- Place snap peas in a large dish season fresh lemon juice with more salt and pepper if needed.
- Top with bacon and serve.
- And garnish with lemon slices.
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