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Dilly Pickled Snap Peas (Gluten Free, Paleo, Vegan)

snap peas in a wooden bowl on a wooden countertop
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Snap and snow peas are some of the delights of spring. But they disappear fast, so preserve some of your snap pea harvest by making these pickles.


snap peas in a wooden bowl on a wooden countertop

Dilly Pickled Snap Peas

These easy, delicious pickled snap peas will preserve your snap pea harvest and delight your taste buds all summer with their bright, fresh crunch!
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CourseSide Dish
CuisinePaleo, Vegan, Vegetarian
Prep Time45 minutes
Total Time45 minutes
Servings16 servings



  • Remove strings, if necessary, and pack snap peas as tightly as you can in hot, sterilized pint-size Mason jars, leaving 1/2-inch of headroom.
  • To each jar add cayenne, garlic and dill.
  • Boil water, vinegar and salt and then pour the mixture over the peas, leaving 1/4-inch headroom.
  • Seal the jars and process for 15 minutes in a boiling water bath.
  • Enjoy!


Calories: 27kcal | Carbohydrates: 4g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 1772mg | Potassium: 113mg | Fiber: 1g | Sugar: 2g | Vitamin A: 620IU | Vitamin C: 34.2mg | Calcium: 26mg | Iron: 1.2mg

About the author

Dawn Gifford

Dawn Gifford

Dawn is the creator of Small Footprint Family, and the author of the critically acclaimed Sustainability Starts at Home - How to Save Money While Saving the Planet. After a 20-year career in green building and environmental sustainability, chronic illness forced her to shift her expertise and passion from the public sphere to home and hearth. Get the whole story behind SFF here.

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