Sugar Snap Pickled Peas

1 quart servings Prep: 20m Cook: 5m

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.

Scale to servings (original: 1)

Ingredients

1.0 c distilled white vinegar

1.0 tbsp Salt

1.0 tbsp White Sugar

⚠️ 1 ¼ cups water

1.0 lb Sugar Snap Peas

Minced Garlic

Lemons

1.0 tsp dill seed

⚠️ 2 sprigs tarragon

Red Pepper Flakes

Instructions

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

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.

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.

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