Tara Stephenson DVM
@stephensonvision
Pickled Sugar Snap Peas
These tangy and crunchy pickled sugar snap peas are a delightful addition to salads, sandwiches, or as a snack. The combination of garlic, lemon zest, and dill creates a refreshing flavor that brightens up any dish. Perfect for preserving the taste of spring!
Details
- Cuisine:other
- Diet:vegetarian
- Difficulty:medium
- Estimated Cost:N/A
- Ingredients:10
- Views:5
Recipe Information
- Prep time25 min.
- Cook time5 min.
- Total time30 min.
- Servings32
Ingredients
- 1 cup
- 1 tablespoon
- 1 tablespoon
- 1 1/4 cups
- 1 pound
- 4 cloves, sliced
- 2 (1 1/2 inch) pieces
- 1 teaspoon
- 2 sprigs
- 1/4 teaspoon
Cooking Instructions
Follow our step-by-step guide on how to make Pickled Sugar Snap Peas.
Step 1
Begin by carefully examining a quart-sized jar for any cracks and checking the ring for rust.
Step 2
To ensure cleanliness, immerse the jar in simmering water while you prepare the brine.
Step 3
In a non-reactive saucepan, combine distilled white vinegar, kosher salt, and white sugar over low heat.
Step 4
Stir the mixture gently until the salt and sugar dissolve, which should take about five minutes.
Step 5
Once dissolved, remove the saucepan from heat and stir in water, allowing the brine to cool to room temperature for approximately 15 minutes.
Step 6
Next, place the trimmed sugar snap peas, sliced garlic, lemon zest, dill seed, and tarragon into the sterilized jar.
Step 7
Carefully pour the cooled vinegar mixture over the peas, making sure they are completely submerged.
Step 8
Wipe the rim of the jar with a damp paper towel to eliminate any residue, then secure the lid tightly with the ring.
Step 9
For the best flavor, refrigerate the jar for at least 24 hours to let the peas pickle.
Step 10
After this time, they will be ready to enjoy and can remain fresh for up to two weeks.
Step 11
This delightful pickling process not only preserves the vibrant crunch of the sugar snap peas but also infuses them with a burst of flavor that will elevate any dish.