Sugar Snap Pickled Peas

Ingredients

• 1 cup distilled white vinegar
• 1 tablespoon kosher salt
• 1 tablespoon white sugar
• 1.25 cups water
• 1 pound sugar snap peas, trimmed
• 4 cloves garlic, sliced
• 2 (1 1/2 inch) pieces lemon zest
• 1 teaspoon dill seed
• 2 sprigs tarragon
• 0.25 teaspoon red pepper flakes

Steps

1. Inspect one quart-sized jar for cracks and ring for rust. Immerse in simmering water until brine is ready.
2. Combine vinegar, kosher salt, and sugar in a non-reactive saucepan over low heat; stir until salt and sugar are dissolved, about 5 minutes. Remove from the heat and stir in water. Let cool to room temperature, about 15 minutes.
3. Place trimmed snap peas, garlic, lemon zest, dill, and tarragon into the sterilized jar, then pour in vinegar mixture. Wipe the rim with a moist paper towel to remove any residue. Top with the lid and screw the ring on tightly.
4. Refrigerate until peas are lightly pickled, at least 24 hours or up to 2 weeks.