pickled pea perfection... We were lucky enough tonight to rake in a sizeable Sugar Snap harvest. We grab a few handfuls and tossed them up as a quick pea stir-fry for dinner. I couldn't decide whether to freeze the rest or to try my hand at my first pea pickling. Pickling won.
Pickled Sugar Snap Peas
Epicurious | October 1999 — Linda Ziedrich, "The Joy of Pickling"
Yield: Makes 1 quart 1 1/4 cups white wine vinegar 1 1/4 cups water 1 tablespoon pickling salt 1 tablespoon sugar 1 pound sugar snap peas, stemmed and strung 4 garlic cloves, sliced 1 or 2 small dried chile peppers, slit lengthwise 2 tarragon sprigs In a nonreactive 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, garlic, chile peppers, and tarragon into a 1 quart jar. Pour the cooled liquid over the peas, and cover with a nonreactive cap. Store the jar in the refrigerator for at least two weeks before eating the peas. Refrigerated, they will keep for several months. |
2 comments:
Thanks so much for sharing that recipe. I've thought about pickling Sugar Snaps and have never done it. You've given me the encouragement -- not to mention a great-sounding recipe -- to go on with it.
Thanks for the kind words Judy! This is my first foray into just pickling a jar full of peas, but I did throw some peas into a summer veggie pickling experiment last summer and they came out very tasty and still crispy. Now to just wait the two weeks before I can try this batch!
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