Ingredients
32
32 servings
- •1 cup distilled white vinegar
- •1 tablespoon kosher salt
- •1 tablespoon white sugar
- •1.25 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
- •0.25 teaspoon red pepper flakes
Instructions
- Inspect one quart-sized jar for cracks and ring for rust. Immerse in simmering water until brine is ready.
- Combine vinegar, kosher salt, and sugar in a non-reactive saucepan over low heat; stir until salt and sugar are dissolved, about 5 minutes. Remove from the heat and stir in water. Let cool to room temperature, about 15 minutes.
- Place trimmed snap peas, garlic, lemon zest, dill, and tarragon into the sterilized jar, then pour in vinegar mixture. Wipe the rim with a moist paper towel to remove any residue. Top with the lid and screw the ring on tightly.
- Refrigerate until peas are lightly pickled, at least 24 hours or up to 2 weeks.
Nutritional Facts
Per 32 servings
- Calories: 10
- Carbohydrate: 2g
- Fiber: 0g
- Protein: 0g
- Sugar: 0g
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