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 caloriescarbohydrate: 1.9 gcholesterol: : -fat: : -fiber: 0.4 gprotein: 0.4 gsaturatedFat: : -servingSize: -sodium: 180.5 mgsugar: 0.4 gtransFat: : -unsaturatedFat: : -
Directions Sugar Snap! Pickled Peas
Directions
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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.
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.
Cover jar and refrigerate until peas are lightly pickled, at least 1 day and up to 2 weeks.