*Quickled* Sugar Snap Peas

Yield: 1 pound pickled peas

The original recipe suggests you wait two weeks before eating your peas, but I dug into mine after a day. This recipe would also work well with asparagus or green beans. I wish I knew who to credit for this recipe, but I did not keep a record of it when I clipped it. If you know the original source – let me know!


  • 1 1/4 cups distilled white vinegar
  • 1 1/4 cups cold water
  • 1 tablespoon kosher salt
  • 1 tablespoon sugar
  • 1 pound sugar snap peas, stems trimmed and strings removed
  • 4 garlic cloves, sliced
  • 1 or 2 small dried chili peppers, slit length-wise, or a couple of pinches of crushed red pepper


  1. In a nonreactive saucepan, heat the vinegar with the salt and sugar until they are dissolved. Remove from the heat and add the cold water. (This gives you a leg up on cooling the liquid.)
  2. When the vinegar mixture is cool, pack the sugar snaps, garlic, and chili peppers/flakes into a 1-quart or bowl, and pour the brine over to cover. Cover with plastic wrap or a non-reactive lid. Refrigerate for 24 hours, or longer – if you can wait that long!

Source: unknown, but I am extremely thankful!

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2 Responses to *Quickled* Sugar Snap Peas

  1. Lisa G May 23, 2011 at 6:11 am #

    ok, i have to ask.. what is a “non-reactive” saucepan? One that doesn’t yell out when it hit the flame?

  2. Kim May 23, 2011 at 10:42 am #

    YUM! Now I know what to do with all the sugar snap peas we have growing in our garden. Thanks for the great idea!

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