- 1 cup distilled white vinegar
- 1 tablespoon kosher salt
- 1 tablespoon white sugar
- 1 1/4 cups water
- 1 pound sugar snap peas, trimmed
- 2 sprigs tarragon
- 4 cloves garlic, sliced
- 2 (1 1/2 inch) pieces lemon zest
- 1 teaspoon dill seed
- 1/4 teaspoon red pepper flakes
- 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.
- 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.
- Cover jar and refrigerate until peas are lightly pickled, at least 1 day and up to 2 weeks.