If you've already started your vegetable garden, you probably have snap pea vines that are beginning to trail along the topsoil or up a lattice. Come early May, these babies will be producing more snap peas than you can eat in one sitting. If you're looking for a super simple way to prepare your fresh pickings, try this Pickled Snap Pea recipe! They make great snacks, apps and go perfectly atop a fresh salad! You'll have your family saying: "Pretty peas! Can we have some more!"
Pickled Snap Peas
- 1 1/4 cups apple cider vinegar
- 1 1/4 cups water
- 1 Tbsp granulated sugar
- 1 Tbsp salt
- 2 cloves garlic (sliced)
- 2 springs of dill (fresh from the garden!)
- 1/8 tsp crushed red pepper
- Medium serving bowl of snap peas or about 8 oz. (fresh from the garden!)
Bring water, vinegar, salt and sugar to a boil in a small pot over high heat. Stir until salt and sugar dissolve and remove from heat. Add garlic, crushed red pepper and dill. Allow mixture to cool for about 20 minutes. Remove stems and strings from snap peas, place in an airtight container and pour the liquid mixture over the pods. Gently toss, cover and place in the refrigerator for about a day. Serve as is or atop a fresh salad. Enjoy!
*Recipe from Southern Living Magazine.