Basil Peackles

Sugar snap peas make a lovely, crisp pickle, and I love pairing them with basil. The brine from these is amazing! Perfect for making cocktails and mocktails, or just drinking straight up. Dill can be substituted for basil if you want a more classic pickle flavor. 🙂



Basil Peakles

Makes 1 quart or liter

1lb. sugar snap peas (approximate)
¼c. (lightly packed) fresh basil leaves
2tsp. salt dissolved in 2c. water

Snap off stems and pull strings off peas. Stack them in layers, slipping the basil leaves in between the layers, until jar is filled to neck. Place a weight on top and add brine. (If more brine is needed, mix ½tsp. salt per ½c. water.) Secure lid – slightly loose if using a mason jar, or clamped shut with hermetic jar. Allow to ferment in dark place for 2-3 weeks, then refrigerate.

Happy Fermenting!
Sarah M.


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3 Responses

  1. Karen says:

    Hi! Thanks for this recipe! How long can these safely stay in the refrigerator…say if I wanted to make a few jars?

  2. Donna says:

    Could you make this with frozen basil? I got a huge amount of organic basil one season and I froze some. I’d love to try these because snap peas are in season for me right now.

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