Sugar Snap! Pickled Peas

You need only a day to snap to attention and enjoy the the bright flavor of these compulsively snackable pea pods! Pickled peas will keep for several months.

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

Ingredients

• 1 tablespoon white sugar
• 1 ¼ cups water
• 4 cloves garlic, sliced
• 1 cup distilled white vinegar
• ¼ teaspoon red pepper flakes
• 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

Recipe Instructions

Step 1

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

Step 2

Place sugar snap peas, tarragon, garlic, lemon zest, dill seed, and red pepper flakes in a 1-quart Mason jar. Pour vinegar mixture into the jar.

Step 3

Cover jar and refrigerate until peas are lightly pickled, at least 1 day and up to 2 weeks.