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Sugar Snap Pickled Peas
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Prep Time:
20 minutes
Cook Time:
5 minutes
Total Time:
1480 minutes
Tangy garlic, tarragon, and lemon pickled sugar snap peas for a burst of flavor after just one day.
Ingredients:
  • 1 cup distilled white vinegar
  • 1 tablespoon kosher salt
  • 1 tablespoon white sugar
  • 1.25 cups water
  • 1 pound sugar snap peas, trimmed
  • 4 cloves garlic, sliced
  • 2 (1 1/2 inch) pieces lemon zest
  • 1 teaspoon dill seed
  • 2 sprigs tarragon
  • 0.25 teaspoon red pepper flakes
Instructions:
  • Check the quart-sized jar for cracks and the ring for rust. Place it in simmering water until the brine is prepared.
  • In a non-reactive saucepan over low heat, gently mix vinegar, kosher salt, and sugar until both are fully dissolved, for about 5 minutes. Take off the heat and blend in water. Allow it to cool to room temperature, approximately 15 minutes.
  • In a sterilized jar, layer snap peas, garlic, lemon zest, dill, and tarragon. Pour in the vinegar mixture. Wipe the rim with a moist paper towel to clean. Seal with the lid and screw tightly.
  • Chill until peas are delicately pickled, for a minimum of 24 hours or for up to 2 weeks.

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