PICKLED SUGAR SNAP PEAS
Provided by Linda Ziedrich
Categories 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
Yield Makes 1 quart
Number Of Ingredients 8
Steps:
- 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.
- 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.
- 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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Kristin Love
[email protected]These peas are a bit too sour for my taste.
Tiger Gaming
[email protected]I'm so glad I found this recipe! These pickled sugar snap peas are now a staple in my kitchen.
Arial Khan
[email protected]These peas are so versatile. I've used them in stir-fries, salads, and even as a topping for pizza.
Evan Rockwell
[email protected]I love the pop of flavor that these pickled sugar snap peas add to my salads.
Omphile Omphile
[email protected]These peas are the perfect addition to any cheeseboard or charcuterie platter.
Kenzie M
[email protected]I've tried other pickled sugar snap pea recipes before, but this one is by far the best.
Happy Shopper
[email protected]I made these pickled sugar snap peas for a party and they were a huge hit! Everyone loved them.
Shain Alom
[email protected]These peas are so addictive! I can't stop snacking on them.
Phoenix Caswell
[email protected]I love how easy this recipe is to follow. I'm not a skilled cook, but I was able to make these pickled sugar snap peas without any problems.
Max Gourov
[email protected]These pickled sugar snap peas are a delightful treat! The combination of sweet, sour, and salty flavors is perfectly balanced, and the peas retain their crisp texture even after being pickled.