Name: Sugar Snap Pickled Peas
Prep time: 20 min
Cook time: 20 min
Yield: 32
Ingredients: Distilled white vinegar - 1 cup; Kosher salt - 1 tablespoon; White sugar - 1 tablespoon; Water - 1 ¼ cups; Sugar snap peas, trimmed - 1 pound; Garlic, sliced - 4 cloves; Lemon zest - 2 (1 1/2 inch) pieces; Dill seed - 1 teaspoon; Tarragon - 2 sprigs; Red pepper flakes - ¼ teaspoon

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Sugar Snap Pickled Peas

1. Distilled white vinegar - 1 cup

2. Kosher salt - 1 tablespoon

3. White sugar - 1 tablespoon

4. Water - 1 ¼ cups

5. Sugar snap peas, trimmed - 1 pound

6. Garlic, sliced - 4 cloves

7. Lemon zest - 2 (1 1/2 inch) pieces

8. Dill seed - 1 teaspoon

9. Tarragon - 2 sprigs

10. Red pepper flakes - ¼ teaspoon

How to cook deliciously - Sugar Snap Pickled Peas

1. Stage

Inspect one quart-sized jar for cracks and ring for rust. Immerse in simmering water until brine is ready.

2. Stage

Combine vinegar, kosher salt, and sugar in a non-reactive saucepan over low heat; stir until salt and sugar are dissolved, about 5 minutes. Remove from the heat and stir in water. Let cool to room temperature, about 15 minutes.

3. Stage

Place trimmed snap peas, garlic, lemon zest, dill, and tarragon into the sterilized jar, then pour in vinegar mixture. Wipe the rim with a moist paper towel to remove any residue. Top with the lid and screw the ring on tightly.

4. Stage

Refrigerate until peas are lightly pickled, at least 24 hours or up to 2 weeks.