-
-
My review
Sugar Snap! Pickled Peas
60
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."
Added to shopping list.
Go to shopping list.
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
Share
Explore more
Reviews
Read all reviews 3Most helpful
Most positive
Least positive
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...