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Sugar Snap! Pickled Peas Recipe

Recipe by: Matt Wencl

"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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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep20 m
  • Cook5 m
  • Ready In1 d 40 m
  • 1Combine 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.
  • 2Place 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.
  • 3Cover jar and refrigerate until peas are lightly pickled, at least 1 day and up to 2 weeks.
Footnotes
  • Cook's Note:
  • Be sure to trim the ends off the pea pods to allow a full immersion of the brine.
Ingredients
  • 32 servings
  • 10 cals
  • 1 cup distilled white vinegar
  • 1 tablespoon kosher salt
  • 1 tablespoon white sugar
  • 1 1/4 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
  • 1/4 teaspoon red pepper flakes
Nutrition

Amount per serving ( 5 total)

  • Calories:
    10
    < 1%
  • Fat:
    0
    < 1%
  • Carbs:
    1.9
    < 1%
  • Protein:
    0.4
    < 1%
  • Cholesterol:
    0
    0%

Based on a 2,000 calorie diet

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