Ingredients1 d 40 m servings 10 cals
- 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.
- Cook's Note:
- Be sure to trim the ends off the pea pods to allow a full immersion of the brine.
Per Serving: 10 calories; 0 g fat; 1.9 g carbohydrates; 0.4 g protein; 0 mg cholesterol; 181 mg sodium. Full nutrition
ReviewsRead all reviews 3
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...
Made for the family reunion 1 jar with , 1 jar without hot pepper flakes Both were enjoyed Will make again