Our growing season this year seems to be off by about three weeks – normally, sugar snap peas would be showing up closer to the beginning of June rather than the end of it. But hey, they’re finally showing up, so I’m not complaining. Especially when it means that I get to try this awesome recipe. I did this first last summer, and the resulting pickles are effing amazing.
- 1.25 c white vinegar
- 1 T sugar
- 1 T salt
- 1.25 c cold water
- 1 lb sugar snap peas
- several cloves garlic, sliced
Heat the vinegar, sugar, and salt in a nonreactive pot over medium heat until the sugar and salt are dissolved, stirring occasionally. As soon as this happens, remove from heat and add your cold water, to speed the brine’s cooling.
While it cools, destem and destring your pea pods, and put in your jars (or bowl), with the sliced garlic in between the layers. As soon as the brine is cool, pour the brine over them in the jars, and seal with caps.
Two weeks is the sweet point for them, tender and crunchy, with the perfect amount of brine absorbed – but, they are ready to eat after 24 hours. Depends on how hungry you are, really. 😉