My daughter loves sugar snap peas so we at all times plant them within the spring. She prefers to pull them proper off plant and consume them contemporary, however once in a while we’ve such a lot of able to reap on the identical time that I’ve sufficient to pickle.
I’ve a water tub canned and fermented pickle recipe for sugar snap peas in my cookbook Can It & Ferment It. However it’s going to be humid and within the 90s right here in Minnesota all week, so I’m skipping the canner and short pickling this batch.
This recipe is a quick-pickle adaptation of my canned recipe. It’s a very easy recipe, as maximum of mine are. It makes an overly crisp and refreshing pickle that may be made with highly spiced peppers or with out.
Yield: 1 pint jar
Elements
Major
- 1/2 to a few/4 lb. sugar snap peas (contemporary)
- 1/2 carrot, peeled (coined or julienned)
- 1 jalapeño pepper, sliced (not obligatory)
- 2 cloves garlic, chopped
Brine
- 1 cup (5 % acidity) distilled white vinegar
- 1/2 cup water
- 1 tsp. canning salt
Learn extra: Fast-pickled dilly beans are a delectable summer season deal with!
Instructions
Wash pea pods, trim the ends and take away the strings. Lower the peas into halves or thirds to make bite-sized items. Combine with the prepped carrots, jalapeños and garlic.
In a small nonreactive saucepan, deliver the brine elements to a boil and simmer till the salt has dissolved.
Pack a blank pint-sized canning jar with the greens. Gently push the greens into the jar so you’ll are compatible extra in and don’t finally end up with a jar of brine and few greens. As soon as packed smartly, sparsely pour the recent brine into the jar, leaving part an inch of headspace.
Wipe the rim of the jar with a dampened, lint-free towel to take away any spillage. Position the canning jar lid on and twist the hoop on tightly. Permit the jar to chill at the countertop till it reaches room temperature.
As soon as cooled, date and label, and switch it to the fridge. As a result of this recipe doesn’t require water tub canning, it isn’t shelf-stable (regardless if the lid seals from the warmth or now not).
As soon as refrigerated, permit the flavors to meld for no less than one week, or two if you’ll wait that lengthy. The longer you wait, the extra taste the pickles can have and the spicier they’ll develop into.
Your pickled sugar snap peas are absolute best loved inside six months.
Notes
Common-mouth canning jars are advisable for this recipe, because the shoulders at the jar lend a hand stay the produce submerged beneath the pickling brine.
Upload a spray of clean dill or two in your pickled sugar snap peas to offer them a dill-pickle taste.
In case you don’t wish to upload carrots or sizzling peppers, fail to remember them, and upload in more snap peas.