Pickled Sugar Snap Peas – another staple from our garden bounty. Pickled Sugar Snap Peas work as an exciting palate cleanser or as a crunchy addition to a meat and cheese platter. The tarragon adds a surprising note that works will with the vinegar, the garlic, and the serrano.
These are quick pickles, so they’re incredibly easy to make. You make the bring, prep the veg, pack the jars, and pour in the brine. Because they’re quick pickles, they’re not shelf-stable. But they’ll last in your refrigerator for months, unless you eat them before then, of course!
Pickled Sugar Snap Peas
Servings: 1 quart
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 serrano pepper slit lengthwise
- 2 sprigs fresh tarragon
Instructions
- Prep the veg – Wash, destem, and destring (if necessary) the sugar snap peas. Slice the garlic. Destem the serrano pepper and slice lengthwise.
- Make the pickling liquid – 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 jars – Pack the peas, garlic, serrano, and tarragon into a 1-quart jar. Pour the cooled liquid over the peas, and cover the jar with a nonreactive cap.
- Refrigerate – Store the jar in the refrigerator for at least 2 weeks before eating the peas. Refrigerated, they will keep for several months.
This recipe was adapted from Epicurious.