Search

Join Culinate! Login or Register

Join Culinate

With a free Culinate membership, you can:

Create your own recipe collections
Queue recipes for later use
Blog your culinary endeavors
Be part of our online community of cooks
And much more…

Join Now

Pickled Snow Peas

By Linda Ziedrich, from the Linda Ziedrich collection

Ingredients

	1¼	cups white-wine vinegar
	1¼	cups water
	1	Tbsp. pickling salt
	1	Tbsp. white sugar
	1	lb. snow (or snap) peas, stemmed and strung
	4	garlic cloves, sliced
	1	or 2 small dried chiles, slit lengthwise
	1	or 2 sprigs of fresh tarragon

Steps

In a 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 into a quart jar along with the garlic, the hot pepper or two, and the tarragon. Cover the peas with the cooled liquid, and close the jar with a plastic cap.
Store the jar in the refrigerator for at least two weeks before eating the peas. Chilled, they will keep for months.

Pickled peas, please

Preserving flat-podded snow peas

Pickling summer’s plenty

Get those cukes jarred

Quick Pickled Green Beans

Mary’s Spicy Garlic Dills

Think before you type

Culinate welcomes comments that are on-topic, clean, and courteous. For the benefit of the community we reserve the right to delete comments that contain advertising, personal attacks, profanity, or which are thinly disguised attempts to promote another website.

Please enter your comment

Comment

I recommend this recipe

Format: Bare URLs are automatically linked; use this style: [http://www.example.com "place text to be linked here"] for prettier links. You may specify *bold* or _italic_ text. No HTML please.