PICKLED SUGAR SNAP PEAS

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Pickled Sugar Snap Peas image

Provided by Linda Ziedrich

Categories     Vegetable     Side     Vinegar     Spring     Sugar Snap Pea     Fat Free     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 1 quart

Number Of Ingredients 8

1 1/4 cups white wine vinegar
1 1/4 cups water
1 tablespoon pickling salt
1 tablespoon sugar
1 pound sugar snap peas, stemmed and strung
4 garlic cloves, sliced
1 or 2 small dried chile peppers, slit lengthwise
2 tarragon sprigs

Steps:

  • In a nonreactive saucepan, bring to a boil the vinegar, water, salt, and sugar, stirring to dissolve the salt and sugar. Let the liquid cool.
  • Pack the peas, garlic, chile peppers, and tarragon into a 1-quart jar. Pour the cooled liquid over the peas, and cover the jar with a nonreactive cap.
  • Store the jar in the refrigerator for at least 2 weeks before eating the peas. Refrigerated, they will keep for several months.

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