The problem with sugar snap peas is that even though you want to eat them straight off the vine, you will get full and there will be more peas than you can handle. Unfortunately, sugar snap peas don’t do very well post-picking stage, and they turn limp and — this is the most disappointing of all- bitter.
I’ve been meaning to try the Smitten Kitchen recipe for pickled sugar snap peas, and finally got a chance a month ago and I haven’t stopped since (though snap pea season is over now, at least for us in NC). All I can say is this is the recipe you want when you have an excess of sugar snap peas and don’t know what to do with them but you don’t want to cook them/roast them.
Just a note- follow her instructions exactly. I’m more used to pouring hot brine over vegetables, but peas are more delicate and don’t really need the hot brine. Also, you can probably eat them after one night- just have fun trying not to eat them all…
(pickled sugar snap peas with tomatoes, smoked farmers’ cheese, fried eggs, and some arugula. easy breakfast.)
Pickled Sugar Snap Peas, from Smitten Kitchen (same recipe, with my notes added)
- 1 1/4 cups white distilled vinegar
- 1 1/4 cups cold water (can put in freezer while vinegar mixture boils)
- 1 tablespoon kosher or pickling salt (no iodine!)
- 1 tablespoon sugar
- about a 1 pound sugar snap peas, stems trimmed and strings removed
- 4 garlic cloves, sliced (I used green garlic cloves)
- a couple pinches dried red pepper flakes
- In a saucepan, heat the vinegar with the salt and sugar until they are dissolved. Remove from the heat, and immediately add the cold water.
- When the vinegar mixture is cool, pack the sugar snaps, garlic and chile pepper flakes into a 1-quart jar and pour the brine over it. Seal the jar and put in fridge overnight.
Serving suggestion: with tomato wedges, or on top of an egg, or with some cheese. Definitely a party pleaser.