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Garlic Tarragon Pickled Peas

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PREP TIME
20 min
COOKING TIME
5 min
TOTAL TIME
1480 min
SERVINGS
32 servings
Snack
Garlic Tarragon Pickled Peas
Ingredients
  • 1 cup distilled white vinegar
  • 1 tablespoon kosher salt
  • 1 tablespoon white sugar
  • 1 1/4 cups water
  • 1 pound sugar snap peas, trimmed
  • 4 cloves garlic, sliced
  • 2 (1 1/2 inch) pieces lemon zest
  • 1 teaspoon dill seed
  • 2 sprigs tarragon
  • 1/4 teaspoon red pepper flakes
Instructions
1
Inspect a quart-sized jar for any visible cracks or signs of rust on the ring. Submerge the jar in simmering water until the brine reaches the desired consistency.
2
Combine vinegar, kosher salt, and sugar in a saucepan designed for non-reactive materials over low heat; stir constantly until the salt and sugar have fully dissolved, approximately 5 minutes. Remove from the heat source and stir in water until well combined. Allow the mixture to cool down to room temperature, which should take around 15 minutes.
3
Fill a sterilized quart-sized jar with the trimmed snap peas, minced garlic, lemon zest, chopped dill, and tarragon. Pour the vinegar mixture into the jar, ensuring it covers all the ingredients. Wipe the rim of the jar with a damp paper towel to remove any excess liquid or residue. Secure the lid tightly and screw on the ring firmly.
4
Store the jar in the refrigerator until the snap peas are lightly pickled, which should take at least 24 hours or up to 2 weeks.