Pickled sugar snap peas recipe for lunches
Recipe shopping list — copy the items into Valedo.
This bright refrigerator pickle makes enough for four spring lunches or snack plates. Keep the peas crisp by using them within four days.
Ingredients
Sugar snap peas
12 ounces
White wine vinegar
3/4 cup
Water
3/4 cup
Kosher salt
2 teaspoons
Granulated sugar
1 tablespoon
Garlic cloves
2
Fresh dill sprigs
2
Lemon peel
2 strips
Black peppercorns
1/2 teaspoon
How to make it
- Trim the snap peas and blanch for 30 seconds; cool immediately in ice water. 2. Pack peas with garlic, dill, lemon peel, and peppercorns into a jar. 3. Heat vinegar, water, salt, and sugar until dissolved. 4. Pour over peas, cool, cover, and refrigerate for at least 4 hours.
FAQ
Who is "Pickled sugar snap peas recipe for lunches" for?
This bright refrigerator pickle makes enough for four spring lunches or snack plates. Keep the peas crisp by using them within four days.
What do I need to buy for "Pickled sugar snap peas recipe for lunches"?
This list has 9 items, including Sugar snap peas, White wine vinegar, Water, and Kosher salt. Cross off what you already own, then buy the rest.
Do I need every item on "Pickled sugar snap peas recipe for lunches"?
No. Use it as a starting checklist for Pickled sugar snap peas recipe for lunches. Cross off what you already have—often that includes Sugar snap peas—and add anything your situation still needs.
Does "Pickled sugar snap peas recipe for lunches" include cooking or prep steps?
Yes. There are 1 short steps after the ingredient list, starting with: Trim the snap peas and blanch for 30 seconds; cool immediately in ice water. 2. Pack peas with garlic, dill, lemon peel, and peppercorns into a jar. 3. Heat vinegar, water, salt, and sugar until dissolved. 4. Pour over peas, cool, cover, and refrig…
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