Sugar Snap Pickled Peas

Sugar snap peas are pickled for one day in a garlic, tarragon, and lemon zest brine in this simple recipe for bright-tasting refrigerator pickles.

• Preparation Time: 20 mins
• Cooking Time: 5 mins
• Total Time: 25 mins
• Calories: 10 Calories

Ingredients

• 1 tablespoon white sugar
• 4 cloves garlic, sliced
• 1 cup distilled white vinegar
• 1 teaspoon dill seed
• 1 tablespoon kosher salt
• 1 pound sugar snap peas, trimmed
• 2 sprigs tarragon
• 2 (1 1/2 inch) pieces lemon zest
• 1.25 cups water
• 0.25 teaspoon red pepper flakes

Recipe Instructions

Step 1

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

Step 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.

Step 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.

Step 4

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