Comments on: pickled sugar snap peas

By: sarah

sarah — Mon, 02 Aug 2010 03:32:45 +0000

I have made a few batches of these and I actually like them best between one and three days after they go into the brine. At that point the outside is lightly pickled and the peas inside are salty/sour and sweet/plump. They are so good there is no legitimate reason for anyone to have any left after three days. I think this is the best use of sugar snap peas I’ve ever encountered.

By: Josh

Josh — Sun, 04 Jul 2010 01:06:57 +0000

@deb-quick question for you. I tried making this recipe, it was delicious. I stumbled upon like 3 quarts of fresh snap peas and had to preserve them quick-ended up making two cans. I wanted to preserve them like pickles, so I went through the whole canning shebang. Put them in ball jars, processed for about 5 minutes in a water canner, and the lids sealed-do you think they’d keep safely on a shelf until winter time? I’m not worried about taste (one car I put mustard seeds in, one I put dill in, so they’ll only get better), but worried about bacteria…

thanks!

By: Madina

Madina — Tue, 08 Jun 2010 22:11:21 +0000

Lovely-looking peas! I just picked up “The Joy of Pickling” at Bonnie Slotnicks treasure-trove of used cookbooks in West Village. She might have another copy or could help you find it. The book is excellent.

By: deb

deb — Sat, 29 May 2010 15:43:37 +0000

I eat the pod. Love it. I’ve been buying them by the bucket these last two weeks!

By: Carrie

Carrie — Sat, 29 May 2010 12:50:47 +0000

Hi Deb,

Do you eat the pod or do you “unzip” the peas before you eat them? I just got back from the Farmer’s Market with the first peas of the season!

By: FerretGirl

FerretGirl — Mon, 03 May 2010 13:55:49 +0000

If you do decide to make it go about 2 weeks before you eat them they’ll have a VERY vinegary flavor. I only know this because I forgot that I’d made them when they got pushed to the back of the fridge! I poured the vinegar out and repacked them sans garlic with water instead of vinegar. They’re SUPER tasty.

My sister has pointed out that instead of pickles these are “Pea-kles”. We’re well into our 20s and that cracked us up.

Jennifer (comment 79), if you decide that you don’t like the pickling books that Deb and other commenters have mentioned the link I’ve put in as “my” website is to “Wild Fermentation” which is what got me started on pickling…and homebrewing..and making kefir…lol

By: amanda

amanda — Mon, 20 Jul 2009 00:20:17 +0000

I did these, too, the day before our 4th of July BBQ and they were sugar-snapped up! I’ve been getting these peas in our grocery delivery and I’m not a huge fan of them so the pickling was a great idea to try. I’m going to pickle some more tonight!

By: Robin Landau

Robin Landau — Mon, 06 Jul 2009 15:37:12 +0000

Those sound great, I didn’t realize it was that easy to pickle. I also like the watermelon lemonade. Laurent and I are in France. It is really funny to see your website pop-up with French ads. I just made some fresh pesto so the potato bean and pesto sounds amazing too. I should look here more often for suggestions because I am always up for new ideas.

By: Jennifer

Jennifer — Wed, 01 Jul 2009 15:37:11 +0000

These were excellent! Since there was more of the brine than I needed for the snap peas I tried pickling anything else I had in the house. Sliced radishes were delicious (my husband requested I make more of them since he adores radishes and there are not too many things we can think of to do with them). I also sliced carrots into thin diagonals and pickled those too, but did not par boil and used the cool brine so they did not take on as much flavor (maybe if I leave them longer?) I would like to try pickling cauliflower and eggplant (or anything else I can think of) but wonder how you would go about preparing them them? Any advice? (BTW- I just made the grapes yesterday and they taste amazing- am looking forward to using them at my barbeque this weekend!)

By: Kim

Kim — Fri, 26 Jun 2009 21:37:51 +0000

I’m definitely going to try these out this weekend now that the sugar snaps are out. If you haven’t, check out Eugenia Bone’s new book on pickling – Well-Preserved. http://www.randomhouse.com/catalog/display.pperl/9780307405241.html Nice pickle recipes and how to use what you pickle in recipes.