Pickled Sugar Snap Peas Recipe

Pickled Sugar Snap Peas Recipe

Pickle your sugar snap peas with some white wine vinegar, chile peppers, garlic and tarragon sprigs.

How To Make Pickled Sugar Snap Peas

Prep: 10 mins
Cook: 10 mins
Total: 20 mins


  • 1 lb. sugar snap peas, stemmed and strung
  • 1 ¼ cups white wine vinegar
  • 1 tbsp. salt, pickling
  • 1 tbsp. sugar
  • 1 ¼ cups water
  • 4 garlic cloves, sliced
  • 2 small dried chile peppers, slit lengthwise
  • 2 sprigs tarragon


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


  • Sugar: 33g
  • :
  • Calcium: 259mg
  • Calories: 325kcal
  • Carbohydrates: 54g
  • Fat: 1g
  • Fiber: 12g
  • Iron: 12mg
  • Potassium: 1144mg
  • Protein: 14g
  • Saturated Fat: 1g
  • Sodium: 5789mg
  • Vitamin A: 5363IU
  • Vitamin C: 277mg
Nutrition Disclaimer
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