Sugar Snap! Pickled Peas

1. 1

   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.

2. 2

   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.

3. 3

   Cover jar and refrigerate until peas are lightly pickled, at least 1 day and up to 2 weeks.

* Per serving · 4 servings · Values may vary.

No additional tips available.