Although summer officially started only about a week and a half ago, we are in full swing here in Oregon with temperatures reaching almost 100 degrees the last couple of days. There is an old joke that summer doesn’t officially start in the Pacific Northwest until after the fourth of July but I think it’s safe to say it’s come early this year.
Since our temperatures quickly went from mid-sixties to just right around 100 degrees, our spring crop is quickly coming to an end. Our broccoli rabe came and went with only yellow flowers to harvest, hardly edible. But the snap peas, those little green delicate looking veggies went from a few to an infestation over night.
Last week David and I harvested about what seemed like five pounds worth of snap pea. Personally, I can only eat them here and there. They are one of David’s favorites but even he can’t consume that many. Then, out of the blue, one of our employee’s who happens to love gardening as much, if not more then David, sent him the recipe for pickled snap peas with a note that said we should try making them because they were delicious.
David mentioned this to me and though I had my reservations, when I popped one that had been sitting in the brine for about a week into my mouth, I was more than happy with what transpired in my mouth.
Pair this with a nice cold fresh lemonade, and by this I mean nothing more then lemons, water and a little stevia to sweeten, and you have yourself the perfect summertime treat or a mid-day snack when you need to get out of the heat.
Since I hate keeping anything like this a secret, here is the recipe for the pickled snap peas David made last week. Trust me, once you try these, pickles will be a thing of the past!
Pickled Snap Peas
1 1/4 cups white distilled vinegar
1 1/4 cups cold water
1 tablespoon kosher or pickling salt
1 tablespoon sugar
1 pound sugar snap peas, stems trimmed and strings removed
4 garlic cloves, sliced
1 or 2 small dried chile peppers, slit lengthwise or a couple pinches dried red pepper flakes
1. In a saucepan, heat the vinegar with the salt and sugar until they are dissolved. Remove from the heat, and add the cold water.
2. When the vinegar mixture is cool, either pack the sugar snaps, garlic and chile peppers or flakes into a 1-quart jar or pour into a bowl, and pour the brine over it. Cover with either a lid or plastic wrap.
3. You can eat them after 24 hours but I think the longer you wait the more delicious they will taste.