Sugar Snap! Pickled Peas

Serves: 4

Mckayla Mann

1 January 1970

Based on User reviews:

45

Spice

49

Sweetness

54

Sourness

39

mins

Prep time (avg)

5.2

Difficulty

Ingredients:

1 cup

Distilled White Vinegar

1 tbsp

Kosher Salt

1 tbsp

White Sugar

1.25 cups

Water

450 g

Sugar Snap Peas (trimmed)

2 sprigs

Tarragon

4 cloves

Garlic (sliced)

2

Lemon Zests (1 1/2 inch pieces)

1 tsp

Red Pepper Flake

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

2

Remove from heat and stir in water

3

Let cool to room temperature, about 15 minutes

4

Place sugar snap peas, tarragon, garlic, lemon zest, dill seed, and red pepper flakes in a 1-quart Mason jar

5

Pour vinegar mixture into the jar

6

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