Serious Eats: Recipes
Quick Pickled Sugarsnap Peas
These refrigerator pickles keep their crunch and preserve the sweetness of spring peapods beautifully. They're best eaten with open-face sandwiches or chopped and tossed with grain salads.
About the author: Marisa McClellan is a food writer, canning teacher, and dedicated pickler who lives in Center City Philadelphia. Find more of her jams, pickles and preserves (all cooked up in her 80-square-foot kitchen) at her blog, Food in Jars.
