Pickled Sugar Snap Peas (Sea Salt Brine Style)
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.
Servings 12
Ingredients
- 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.