We had a lot a sugar peas this year. I am not complaining, but over the course of two months or so, we had peas most every night for dinner. Sauteed with sweet red pepper. Mixed with fava beans and drizzled with olive oil. Peas with carrots. Peas with peas.
Like I said, no complaints, but at a certain point, something different had to be done. So I froze some, and then turned another bunch into Pickled Sugar Snap Peas. Good recipe, which comes from The Joy of Pickling by Linda Ziedrich. It doesn't involve canning. In fact, you don't even have to blanch the snap peas.
Everyone who tried them, liked them. A lot. And there were quite a few "everyones." (My best guy didn't try them because he doesn't really like those pickle-y things.)
I really like pickles but, for me, these were a bit too vinegary. Kinda like taking that first sip of a gin and tonic and unexpectedly inhaling all the gin upfront. Only this time, it's not gin, but vinegar. Granted, it's also flavored with peas, hot pepper and garlic, but a little strong, nonetheless.
The brine from the snap pea pickles has been very useful for salad dressings and marinades. Next season, however, I will experiment with a bit more sugar, a little less garlic and perhaps a piece of star anise. Then I will try and coax my best guy to give them peas a chance. After first plying him with a coupla of gin and tonics, of course.
Thank you Ms. Linda, for the great idea and the great way to store up some of those delicious peas. I will be adding your book to my shelf.
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