Pickled Sugar Snap Peas

Recipe by dicentra
READY IN: 40mins
YIELD: 7-8 pints




  • 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.