Pickled Sugar Snap Peas Recipe

Pickled Sugar Snap Peas Recipe

  • 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
  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.
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