Sugar Snap! Pickled Peas recipe

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Ingredients

1 cup distilled white vinegar
1 tablespoon kosher salt
1 tablespoon white sugar
1 ¼ cups water
1 pound sugar snap peas, trimmed
2 sprigs tarragon
4 cloves garlic, sliced
2 (1 1/2 inch) pieces lemon zest
1 teaspoon dill seed
¼ teaspoon red pepper flakes

Nutrition Info

10.2 calories
carbohydrate: 1.9 g
cholesterol: : -
fat: : -
fiber: 0.4 g
protein: 0.4 g
saturatedFat: : -
servingSize: -
sodium: 180.5 mg
sugar: 0.4 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

  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.

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

Recipe Yield

1 quart

Recipe Note

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.

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