Ingredients
- 1 ¼ cups white vinegar
- 1 ¼ cups cold water
- 1 Tbsp salt
- 1 Tbsp sugar
- 500g sugar snap peas, stems trimmed and strings removed
- 200g garlic scapes, cut into finger lengths
- 2 garlic cloves, sliced
- Pinch dried red pepper flakes
PICKLED SUGAR SNAP PEAS AND GARLIC SCAPES
Method
- In a nonreactive saucepan, heat the vinegar with the salt and sugar until they are dissolved
- Remove from the heat, and add the cold water which starts the cooling process faster
- When the vinegar mixture is cool, pack the sugar snaps, garlic scapes, garlic and flakes into a suitable sized jar and pour the brine over it
- Cover with a non-reactive cap
- Place in the fridge for at least a week to pickle but they can be eaten sooner if desired
Comments
Another quick pickle that will work wonders with those go-to meals.
Big thanks to Wairuna Organics for their sugar snap peas and scapes.
For a printable version of this recipe, click here
