Popular - Side Dish
You need only a day to snap to attention and enjoy the the bright flavor of these compulsively snackable pea pods! Pickled peas will keep for several months.
Prep 20 mins Cook: 5 mins Additional: 1day Total: 1day Servings: 32 Yield: 1 quart
Sugar Snap Pickled Peas
1 cup distilled white vinegar
1 tablespoon kosher salt
1 tablespoon white sugar
1 ¼ 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
¼ teaspoon red pepper flakes
Side Dish Step 1 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. Step 2 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. Step 3 Cover jar and refrigerate until peas are lightly pickled at least 1 day and up to 2 weeks.
Servings Per Recipe:32 Calories: 10.2 % Daily Value * Protein: 0.4g 1% Carbohydrates: 1.9g 1% Dietary Fiber: 0.4g 2% Sugars: 0.4g Vitamin A Iu: 55.1IU 1% Vitamin C: 1.8mg 3% Folate: 0.1mcg Calcium: 11.9mg 1% Iron: 0.1mg 1% Magnesium: 1.3mg 1% Potassium: 10.9mg Sodium: 180.5mg 7% Calories From Fat: 0.3
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Comparison based on the ESHA Research Database © 2018, ESHA Research, Inc.
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