Tips-y Tuesdays: Cooking Sugar Snap Peas

So much confusion. First, you’re getting two posts in a row (did you see the ice cream yesterday?? I love the cookie butter chips in it). Second, you haven’t had a Tips-y Tuesday post for a while. And then third, sugar snap peas in October….I know. Not quite seasonal, but I hadn’t had a chance to share it since I made them in September. And who knows, you might get lucky and snag a bag from Costco like I did.



Growing up, we ate sugar snap peas by just eating the peas. We would snap open the pods and enjoy their sweet flavor while chatting at the dinner table. I had no idea that the pod was edible. K had tried them with me before, but wasn’t a fan. He just really doesn’t like raw food, including cherry tomatoes fresh from the vine (I know!! So weird). This prompted me to do some research, so now I am sharing it with you all here.

And, if you’re interested in what the protein is in that dish, it’s a teriyaki beef recipe I will be sharing on this blog next week. Stay tuned!

Basically, there are 3 main kinds of peas we eat. There are obviously different variations of these peas, but when you are looking to sort them in groups, this is how they are organized.

  1. English peas are the ones where you buy them loose and might freeze them to throw in dishes over the winter. They’re sweet and their season is very brief (I never see them at the Farmer’s Markets out here–boo!).
  2. Snow peas (my least favorite) are the flat kind where you eat the entire pod. Often you see them in stir-fries. Supposedly, we only eat the flat pods because the seeds are not very sweet when full-grown.
  3. Then, there are sugar snap peas. These come in a plump pod. You want to pick ones where you can’t see the peas pressing up against the pod, but they are still plump. They can be eaten out of the pod, or you can partially cook the pods to eat the entire thing.

For today, I am sharing my new favorite method to eat sugar snap peas, which allows you to eat the entire pod: blanching! Begin by pulling the bottom stem (or top–it seems to depend on each pod) off, dragging with it the fibers attached to the pod. You might be able to get fibers from both stems. Then, do a rinse of the pods.

Bring a pot of water to a boil and have a bowl of ice water ready. Drop the pods in and cook for about 3-4 minutes. They should be bright green and still crunchy. Drain the pods and immediately drop them in the ice water bowl.


Allow them to remain in there for about 3 minutes before draining them.

If eating them immediately, dry the pods a bit and then serve them. If you wish to freeze them, first dry them out very well before placing them on a baking sheet, spaced out so they are not touching.


Freeze for a few hours or overnight. Then, place the pods into a freezer bag, removing all the excess air from the bag. Allow them to thaw before eating (or cooking with them).

These were, without a doubt, the sweetest sugar snap peas I have ever had, and I think eating the pod helped enhance the flavor. You could add seasoning if you wanted, but we ate them plain. They worked really well alongside a saltier main course.


7 thoughts on “Tips-y Tuesdays: Cooking Sugar Snap Peas

  1. Pingback: Copycat Chick-Fil-A Nuggets | fudgingahead

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