What to do with all those sugar snaps

Love, love, love sugar snaps. One inexpensive packet of seeds, a trellis for the vines to grab and I’m good to go. Sweet smelling blossoms in just a few short weeks that quickly turn into chubby, sweet sugar snaps. The only problem is eating as many as I pick when I harvest.

If I’m diligent I can get two harvests in one growing season. Picking until a vine is exhausted, then pulling it out and putting another seed in its spot. However this often means I have more than we can possibly eat.

Freezing isn’t difficult, just:

  • Wash them and use a knife to trim their strings.
  • Drop them in fast boiling water for about 90 seconds.
  • Then run under cold water from the tap until they are cool.
  • Dry them then pack into Ziploc bags leaving about 1/2 inch of extra space in the bag.
  • Then into the freezer.
  • When you are ready to use them just thaw by pouring boiling water over them.

I have a couple recipes to share. The salad is one I’ve newly tried and the veggie pizza is a tried-and-true appetizer favorite.

Sugar Snap Salad

  • 1/2 lbs sugar snap peas, trimmed
  • 1 cucumber, halved lengthwise
  • 8 good-sized radishes
  • 1 peeled kohlrabi, quartered
  • 1/4 C toasted sesame seeds
  • 2 TBL wine vinegar
  • 1 TBL virgin olive oil
  • Sea salt and pepper to taste


  1. Cook sugar snap peas in boiling salted water for about 30 seconds or until they turn bright green. Drain and plunge into cold water to stop cooking. Drain and pat dry. They should be tender-crisp.
  2. Cut cucumber, kohlrabi and radishes cross-wise into 1/4-inch thick slices.
  3. Toss peas, cucumber, radishes and sesame seeds with vinegar and oil. Season with salt and pepper to taste.

PHILLY Spring Veggie Pizza

  • 2 packages refrigerated crescent dinner rolls
  • 1 tub PHILADELPHIA cream cheese spread
  • 1/2 C MIRACLE WHIP dressing
  • 1 tsp dill
  • 1/2 tsp onion salt
  • 1 C chopped sugar snap peas
  • 1 C quartered cherry tomatoes
  • 1/2 C sliced radishes
  • 1/2 C chopped sweet pepper
  • 1/2 C shredded carrots
  • 3 green onions, chopped


  1. Unroll dough. Separate into four rectangles. Press onto bottom and up sides of 15×13-inch baking pan to form crust. Firmly press seams and perforations together to seal.
  2. Bake 11 to 13 min.  or until golden brown in 375 F oven. Cool.
  3. Mix cream cheese spread, dressing, dill and onion salt until well blended. Spread onto crust and then top with remaining ingredients. Refrigerate at least 2 hours before cutting to bite sized pieces to serve.

About Kary Beck

Mother and wife, gardener, wine enthusiast, avid online bargain hunter, and owner of two black-and-tan cocker spaniels.
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