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Quick pickled sugar snap peas recipe

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Category: Quick & Easy

 Ingredients List

  • 2 cups white distilled vinegar
  • 2 cups cold water
  • 1 1/2 tablespoons pickling salt
  • 1 1/2 tablespoons honey
  • enough sugar snaps to fill two jars, trimmed
  • 5 garlic cloves, minced
  • pinch of dried pepper flakes


1. In a saucepan, heat the vinegar with the salt & honey until it's dissolved. this only takes a couple of minutes. remove the saucepan from the heat & add cold water. place in the freezer until the liquid is completely cool.

2. While the vinegar mixture is cooling, trim your sugar snap peas. some prefer to remove the string, but i don't bother. once all of your sugar snap peas are trimmed, set them aside.

3. Place garlic & dried pepper flakes into the bottom of your jars. pack your sugar snap peas into your jar as tightly as you can. i usually turn my jar on it's side & stuff my sugar snap peas in that way. shorter jars are best.

4. When the vinegar mixture is cool, place a funnel over your jar & pour the brine until all of the sugar snaps in the jar are completely covered. cover your jar with a lid & place in the refrigerator. begin chowing down after about 24 hours, or less, depending on your willpower.

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