Pickled Sugar Snap Peas Recipes

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.

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.

Steps:

• Preheat the oven broiler, and move oven rack into the top position.
• Place the snap peas onto a baking pan, drizzle with olive oil and toss to coat. Spread the snap peas out into a single layer.
• Broil the snap peas in the preheated oven until tender, about 5 minutes.
• Meanwhile, mix together the soy sauce, sesame oil, chili oil, brown sugar, and sesame seeds in a large bowl. When the snap peas come out of the oven, toss them immediately with the sauce.

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.