These crisp Pickled Sugar Snap Peas are made with a light sea salt brine and mild rice vinegar for a clean, garlicky flavor.Perfect for snacking, salads, or charcuterie boards—ready in 24 hours and stays crunchy for weeks.Makes 1 quart.

Easy Pickled Sugar Snap Peas Straight from the Garden Our garden will soon be exploding with sugar snap peas and I’m not mad about it.There’s something so satisfying about picking a big handful of fresh peas, and figuring out what fun recipe to make next.We’ll be making Mac and Cheese with Peas for dinner, snacking on 10 Minute Roasted Sugar Snap Peas straight from the sheet pan, and will spoon Creamed Peas on Mashed Potatoes.

But when we’re picking peas faster than we can eat them, it’s time to make a couple jars of these Pickled Sugar Snap Peas.This easy refrigerator pickled recipe is one of my favorite ways to preserve the snap pea harvest without losing that signature crisp.The light sea salt brine and garlic bring out their natural sweetness, and since we skip the strong vinegar flavor, the result is clean, crunchy, and very snackable.

Whether you’re adding them to salads, or just eating them straight from the jar, these pickled snap peas are a great way to stretch your garden haul.Why Rice Vinegar? Rice vinegar is much less sharp and acidic than white vinegar or apple cider vinegar.This keeps the focus on the natural sweetness and crunch of the sugar snap peas, rather than overwhelming them wi

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