Sugar Snap Pickled Peas

Ingredients

• cup distilled white vinegar
• tablespoon kosher salt
• tablespoon white sugar
• 1/4 cup swater
• pound sugar snap peas, trimmed
• clove sgarlic, slice d
• (1 1/2 inch) piece slemon zest
• teaspoon dill seed
• sprigstarragon
• 1/4 teaspoon red pepper flakes

Instructions

1. Inspect one quart sized jar for cracks and ring for rust. Immerse in simmering water until brine is ready.
2. 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. 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. Refrigerate until peas are lightly pickled, at least 24 hours or up to 2 weeks.

Tips

Nutrition data for this recipe includes the full amount of brine ingredients. The actual amount of brine consumed will vary.