PICKLED SUGAR SNAP PEAS
A delicious treat with lunch or dinner.
Provided by Cheryl Wixson
Number Of Ingredients 7
Steps:
- Remove the strings from the sugar snap peas and wash them. Pack into a one-quart mason jar with the sliced garlic and set aside.
- In a small, nonreactive, saucepan, heat the vinegar. Add the sea salt and sugar and stir to dissolve. Remove from heat, add the cold water, and cool to room temperature. Pour the mixture over the jar of sugar snap peas. Add a dash of hot pepper flakes, if desired.
- Cap the jar and store in the refrigerator until ready to eat. It will take about 2 weeks until completely pickled, but they are quite tasty after 24 hours!
SUGAR SNAP! PICKLED PEAS
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
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
SUGAR SNAP PEAS
Delicious and easy recipe for sugar snap peas!
Provided by CJCOLLINS
Categories Side Dish Vegetables
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Spread sugar snap peas in a single layer on a medium baking sheet, and brush with olive oil. Sprinkle with shallots, thyme, and kosher salt.
- Bake 6 to 8 minutes in the preheated oven, until tender but firm.
Nutrition Facts : Calories 59.2 calories, Carbohydrate 5.3 g, Fat 3.4 g, Fiber 1.4 g, Protein 1.4 g, SaturatedFat 0.5 g, Sodium 100.4 mg, Sugar 0.1 g
PICKLED SUGAR SNAP PEAS
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
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.
PICKLED SUGAR SNAP PEAS
Make and share this Pickled Sugar Snap Peas recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 40m
Yield 7-8 pints
Number Of Ingredients 7
Steps:
- Sterilize 7-8 pint sized canning jars.
- Steam peas for 3-4 minutes, then plunge into ice water to stop cooking action. Drain.
- Drop a clove of garlic into the bottom of each jar.
- Pack peas into hot jars to within 1 inch of the top.
- In a saucepan mix vinegar, water, pickling spices, sugar and salt. Heat to a boil, then reduce heat and simmer 5 minutes.
- Pour hot brine over peas to fully cover them, to within ½ inch of tops of jars.
- Seal jars and process in a boiling water bath for 12 minutes, then cool.
- Store in refrigerator for up to 1 month.
Nutrition Facts : Calories 127.8, Fat 0.6, SaturatedFat 0.1, Sodium 2001.2, Carbohydrate 25.9, Fiber 6.3, Sugar 12.6, Protein 3.9
TANGY SUGAR SNAP PEAS
This recipe came from QC. I am copying it just like the recipe stated-BUT---If I were you I would decrease the sugar by perhaps two teaspoons we found it VERY sugarey, I also cooked the onions in a little water covered for 5 min., until tender THAN I added the peas and coating and heated for a couple of minutes, the peas were not over done this way. Try it and see what you would recommend.
Provided by lets.eat
Categories Vegetable
Time 12m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a large microwave safe bowl, combine the peas, onion, and 2 tablespoons water. Cover and cook on high for 5-7 minutes or until tender crisp, stirring 2x; drain. In a small microwave safe bowl combine the sugar, cornstarch and pepper; stir in the vinegar and remaining water until smooth. Cook uncovered, on high for 30-45 seconds or until thickened, stirring once. Add to pea mixture; toss to coat.
Nutrition Facts : Calories 67.6, Fat 0.3, SaturatedFat 0.1, Sodium 2.3, Carbohydrate 15.6, Fiber 3.9, Sugar 6.7, Protein 2.3
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