Quick Pickled Sugarsnap Peas Recipe
Recipe By Serious Eats
Though i like them raw or gently sauted until tender-crisp, one of my favorite things to do to sugarsnaps is to quickly pickle them in a gingery, barely sweetened brine. I make them as a refrigerator pickle so that they keep their crunch and eat them with open-face sandwiches or chopped and tossed with grain salads.
4.6
28 Rating -
Rate
Vegdiet
1 day total
1 day total
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Quick Pickled Sugarsnap Peas Recipe
- 12 ounce Sugarsnap peas
- 1.25 cup Rice wine vinegar
- 1 tablespoon Honey
- 1 teaspoon Table Salt
- 3 Thin slices fresh ginger
- 1 Green Onion
Nutrition
value
value
1275
calories per serving
6 g Fat48 g Protein249 g Carbs36 g FiberOther
Current Totals
- Fat6g
- Protein48g
- Carbs249g
- Fiber36g
MacroNutrients
- Carbs249g
- Protein48g
- Fiber36g
Fats
- Fat6g
Vitamins & Minerals
- Calcium339mg
- Iron31mg
- Vitamin A1453mcg
- Vitamin B12mg
- Vitamin B2< 1mg
- Vitamin B314mg
- Vitamin B61mg
- Vitamin B9277mcg
- Vitamin B120mcg
- Vitamin C171mg
- Vitamin E2mg
- Copper2mcg
- Magnesium420mg
- Manganese4mg
- Phosphorus715mg
- Selenium18mcg
- Zinc9mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Serious Eats