Pickled Sugar Snap Peas

Pickled Sugar Snap Peas

Info

Rating
Calories
162.0
Protein
7.0
Sodium
2759.0
Fat
1.0

Description

The best way to eat sugar snap peas is right off the vine. This recipe ranks a close second, though. I pickle any sugar snap peas that the kids don't eat right away, and continue to enjoy them for weeks after the pea vines have wilted away.

Ingredients

1 1/4 cups white wine vinegar
1 1/4 cups water
1 tablespoon pickling salt
1 tablespoon sugar
1 pound sugar snap peas, stemmed and strung
4 garlic cloves, sliced
1 or 2 small dried chile peppers, slit lengthwise
2 tarragon sprigs

Directions

  1. In a nonreactive saucepan, bring to a boil the vinegar, water, salt, and sugar, stirring to dissolve the salt and sugar. Let the liquid cool.
  2. Pack the peas, garlic, chile peppers, and tarragon into a 1-quart jar. Pour the cooled liquid over the peas, and cover the jar with a nonreactive cap.
  3. Store the jar in the refrigerator for at least 2 weeks before eating the peas. Refrigerated, they will keep for several months.

Tags

    Vegetable Side Vinegar Spring Sugar Snap Pea Fat Free Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
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