Perfectly Cooked Sugar Snap Peas
We love snacking on sugar snap peas. You can eat them raw or briefly cooked, like these perfectly blanched sugar snap peas! 2 ingredients, 2 minutes and they’re ready! By blanching them for minimal time we’re going to preserve their vibrant green color too! Once cooked, these peas are tender, yet still crisp, perfect for adding into your favorite stir fry or salad, snacking on them or throwing them in you or your kids lunch box! Hope you enjoy them as much as we do! The secret to perfectly blanched and still crispy sugar snap peas is not over cooking them! You only need to boil them for 2-3 minutes, any time more than that is going to make mushy peas – don’t let this happen to you! Looking for more fresh sugar snap pea recipes? Also try my Roasted Sugar Snap Peas and Mac and Cheese with Peas. Have too many peas? Here’s how I freeze peas without blanching!
How to Blanch Sugar Snap Peas
Remove the strings from each pea pod. This is the most time consuming part, so get your kids to help! 🙂 Bring water to a boil in a large pot. Prepare a large bowl of ice water to cool the peas quickly and stop them from cooking. This will keep them crisp! Add the sugar snap peas and salt, cooking for 2-3 minutes. They will quickly become tender in this time. Use a slotted spoon to transfer the peas from the boiling water to the ice water, letting them sit for a few minutes to cool.
Storing Them in Fridge
To store blanched sugar snap peas in the fridge, first, pat them dry with paper towels to remove excess moisture. Place the dried peas in an airtight container or a resealable plastic bag. They will stay fresh for up to 3-4 days in the refrigerator. Pin for later:
