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My review
Sugar Snap! Pickled Peas
65
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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Ingredients
1 d 40 m servings 10Original recipe yields 32 servings (1 quart)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
Footnotes
- Cook's Note:
- Be sure to trim the ends off the pea pods to allow a full immersion of the brine.
Nutrition Facts
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Reviews
Read all reviews 3Most helpful
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Newest
9/5/2017
I made this with fresh peas from the a local farmers market. Followed the recipe as directed. I let them sit overnight and even in that short time, these were waaaaay to vinegary. Additionall...
6/12/2017
Made for the family reunion 1 jar with , 1 jar without hot pepper flakes Both were enjoyed Will make again
4/26/2017
I just made this with only half a pound of snap peas. The liquid only covers about a third of the pea pods. I'm wondering if the beans are supposed to be completely covered? I'm thinking I sh...