Dilly Pickled Snap Peas Recipes

DILLY PICKLED SNAP PEAS

Dilly Pickled Snap Peas image

These easy, delicious pickled snap peas will preserve your snap pea harvest and delight your taste buds all summer with their bright, fresh crunch!

Provided by Dawn Gifford

Time 45m

Number Of Ingredients 7

Ingredients

2 pounds snap peas
1 pinch cayenne pepper (or dried chili peppers)
1 clove garlic (diced)
1 head fresh dill
2-1/2 cups filtered water
2-1/2 cups white vinegar
1/4 cup sea salt

Steps:

Remove strings, if necessary, and pack snap peas as tightly as you can in hot, sterilized pint-size Mason jars, leaving 1/2-inch of headroom.
To each jar add cayenne, garlic and dill.
Boil water, vinegar and salt and then pour the mixture over the peas, leaving 1/4-inch headroom.
Seal the jars and process for 15 minutes in a boiling water bath.
Enjoy!

Nutrition Facts : Calories 27 kcal, Carbohydrate 4 g, Protein 2 g, Fat 1 g, SaturatedFat 1 g, Sodium 1772 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

SUGAR SNAP! PICKLED PEAS

Sugar Snap! Pickled Peas image

You need only a day to snap to attention and enjoy the the bright flavor of these compulsively snackable pea pods! Pickled peas will keep for several months.

Provided by Matt Wencl

Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled

Time P1DT40m

Yield 32

Number Of Ingredients 10

Ingredients

1 cup distilled white vinegar
1 tablespoon kosher salt
1 tablespoon white sugar
1 ¼ cups water
1 pound sugar snap peas, trimmed
2 sprigs tarragon
4 cloves garlic, sliced
2 (1 1/2 inch) pieces lemon zest
1 teaspoon dill seed
¼ teaspoon red pepper flakes

Steps:

Combine vinegar, salt, and sugar in a non-reactive saucepan over low heat; stir until salt and sugar are dissolved, about 5 minutes. Remove from heat and stir in water. Let cool to room temperature, about 15 minutes.
Place sugar snap peas, tarragon, garlic, lemon zest, dill seed, and red pepper flakes in a 1-quart Mason jar. Pour vinegar mixture into the jar.
Cover jar and refrigerate until peas are lightly pickled, at least 1 day and up to 2 weeks.

Nutrition Facts : Calories 10.2 calories, Carbohydrate 1.9 g, Fiber 0.4 g, Protein 0.4 g, Sodium 180.5 mg, Sugar 0.4 g

PICKLED SUGAR SNAP PEAS

Pickled Sugar Snap Peas image

Provided by Linda Ziedrich

Categories Vegetable Side Vinegar Spring Sugar Snap Pea Fat Free Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 1 quart

Number Of Ingredients 8

Ingredients

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

Steps:

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 the jar with a nonreactive cap.
Store the jar in the refrigerator for at least 2 weeks before eating the peas. Refrigerated, they will keep for several months.

DILLY SWEET PEAS

Dilly Sweet Peas image

A tongue-tingling side dish. Dilly Sweet Peas gets fun flavor from dill pickles and pickle juice balanced with a bit of honey. "Whitney and I always go back for seconds," assures Felicia.

Provided by Taste of Home

Categories Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 5

Ingredients

1 package (10 ounces) frozen peas
1/4 cup chopped dill pickles
2 tablespoons butter
1 tablespoon dill pickle juice
1 to 2 teaspoons honey

Steps:

Prepare peas according to package directions; drain. Add remaining ingredients and toss to coat.

Nutrition Facts :

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