These Pickled Sugar Snap Peas are prepared with a mild rice vinegar and light sea salt brine, resulting in a crisp, garlicky snack. This easy refrigerator pickle recipe helps preserve a surplus of fresh sugar snap peas while maintaining their natural sweetness and crunch. Rice vinegar is preferred for its milder acidity, preventing overwhelming flavors. The peas, combined with garlic and spices, can be enjoyed as a snack, in salads, or as part of a charcuterie board. The preparation process involves simple rinsing and brining, ready in just 24 hours.
These Pickled Sugar Snap Peas combine a light brine with rice vinegar for a clean flavor, perfect for snacking or adding to salads.
When our garden yields more sugar snap peas than we can eat, this easy refrigerator pickled recipe preserves their crisp without losing flavor.
Rice vinegar is less sharp than other vinegars, highlighting the sweetness of sugar snap peas without overwhelming them with acidity.
Simply rinse, prepare, and pour warm brine over the peas, allowing for a quick pickle ready in 24 hours.
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