These crisp Pickled Sugar Snap Peas are made with a light sea salt brine and mild rice vinegar for a clean, garlicky flavor. Perfect for snacking, salads, or charcuterie boards—ready in 24 hours and stays crunchy for weeks. Makes 1 quart.
Easy Pickled Sugar Snap Peas Straight from the Garden
Our garden will soon be exploding with sugar snap peas and I’m not mad about it. There’s something so satisfying about picking a big handful of fresh peas, and figuring out what fun recipe to make next. We’ll be making Mac and Cheese with Peas for dinner, snacking on 10 Minute Roasted Sugar Snap Peas straight from the sheet pan, and will spoon Creamed Peas on Mashed Potatoes. But when we’re picking peas faster than we can eat them, it’s time to make a couple jars of these Pickled Sugar Snap Peas.
This easy refrigerator pickled recipe is one of my favorite ways to preserve the snap pea harvest without losing that signature crisp. The light sea salt brine and garlic bring out their natural sweetness, and since we skip the strong vinegar flavor, the result is clean, crunchy, and very snackable. Whether you’re adding them to salads, or just eating them straight from the jar, these pickled snap peas are a great way to stretch your garden haul.
Why Rice Vinegar?
Rice vinegar is much less sharp and acidic than white vinegar or apple cider vinegar. This keeps the focus on the natural sweetness and crunch of the sugar snap peas, rather than overwhelming them with a strong tang. It gives just enough acidity to pickle the peas while allowing the sea salt brine flavor to shine. If you don’t have rice vinegar, the next best option would be white wine vinegar.
How to Make Pickled Sugar Snap Peas
Rinse, remove strings and trim any tough ends off sugar snap peas.
Add to a clean quart jar with garlic, peppercorns, mustard seeds, and dill.
In a saucepan, warm water, rice vinegar, salt, and sugar—just until salt dissolves.
Pour brine over peas to cover. Let cool, then seal the jar.
Refrigerate for 24 hours before opening the jar. They stay crisp for up to 2 weeks in the fridge.
How to Store Them
Store your pickled sugar snap peas in a sealed glass jar in the refrigerator. Let them chill for at least 24 hours before eating so the flavors can develop. They’ll stay crisp and delicious for up to 2 weeks—just make sure the peas are fully submerged in the brine to keep them fresh. No canning required!
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Pickled Sugar Snap Peas (Sea Salt Brine Style)
PrintIngredients
- 3 cups sugar snap peas strings removed, ends trimmed
- 2 cloves garlic minced
- 1 teaspoon mustard seeds
- 1/2 teaspoon black peppercorns
- couple sprigs fresh dill (can use dill seed instead)
- 1 1/2 cups water
- 1/2 cup rice vinegar
- 1 tablespoon sea salt
- 1/2 teaspoon sugar
Instructions
- Rinse, remove strings and trim any tough ends off sugar snap peas. Place the peas in a clean quart sized mason jar along with the garlic, mustard seeds, peppercorns and a couple sprigs of fresh dill.
- In a small saucepan, combine water, rice vinegar, sea salt, and sugar. Warm it over medium heat, stirring until the salt dissolves. You don’t need to boil it—just heat enough to dissolve the salt.
- Pour the warm brine over the peas, making sure they’re fully covered. Let cool slightly, then seal the jar and give it a shake.
- Refrigerate for 24 hours before opening the jar and eating them. They’ll stay crisp for up to 2 weeks in the fridge.
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