Perfectly tender still crisp blanched sugar snap peas recipe. Peas are boiled for 2 minutes and then soaked in a ice bath. These are our favorite for snacking and easy lunch box snacks!
Perfectly Cooked Sugar Snap Peas
We love snacking on sugar snap peas—especially when they’re pickled sugar snap peas! But sometimes, simple is best. You can enjoy sugar snap peas raw, pickled, or lightly cooked, like these perfectly blanched ones. With just 2 ingredients and 2 minutes, they’re ready to go! A quick blanch keeps them crisp and preserves their vibrant green color, making them as pretty as they are tasty.
Once cooked, these peas are tender, yet still crisp, perfect for adding into your favorite stir fry or salad, snacking on them or throwing them in you or your kids lunch box! Hope you enjoy them as much as we do!
The secret to perfectly blanched and still crispy sugar snap peas is not over cooking them! You only need to boil them for 2-3 minutes, any time more than that is going to make mushy peas – don’t let this happen to you!
Looking for more fresh sugar snap pea recipes? Also try my Roasted Sugar Snap Peas and Mac and Cheese with Peas. Have too many peas? Here’s how I freeze peas without blanching!
How to Blanch Sugar Snap Peas
Remove the strings from each pea pod. This is the most time consuming part, so get your kids to help! 🙂
Bring water to a boil in a large pot.
Prepare a large bowl of ice water to cool the peas quickly and stop them from cooking. This will keep them crisp!
Add the sugar snap peas and salt, cooking for 2-3 minutes. They will quickly become tender in this time.
Use a slotted spoon to transfer the peas from the boiling water to the ice water, letting them sit for a few minutes to cool.
Storing Them in Fridge
To store blanched sugar snap peas in the fridge, first, pat them dry with paper towels to remove excess moisture. Place the dried peas in an airtight container or a resealable plastic bag. They will stay fresh for up to 3-4 days in the refrigerator.
Pin for later:
Perfectly Blanched Sugar Snap Peas (for Snacking!)
PrintIngredients
- 1 pound sugar snap peas equals about 4 cups
- 1 teaspoon salt
Instructions
- Remove the strings from each pea pod and discard (compost them!).
- In a medium-sized pot bring 8 cups of water to a boil.
- Prepare a large bowl of ice water that we’re going to put the peas in after they’re done cooking to prevent over cooking and to keep them crisp!
- Add the sugar snap peas and salt and cook until the peas are tender, about 2-3 minutes.
- Use a slotted spoon and remove the peas from the boiling water and add them into the ice water, letting them sit there for a few minutes to cool down.
- Serve as needed, or pat dry and store in the refrigerator in an airtight container, great for snacking or lunch boxes for a couple of days.
Leave a Comment