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
• 1 teaspoon dill seed
• 2 sprigs tarragon
• 0.25 teaspoons red pepper flakes

Instructions

1. 1 Inspect one quart-sized jar for cracks and ring for rust. Immerse in simmering water until brine is ready.
2. 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. 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. 4 Refrigerate until peas are lightly pickled, at least 24 hours or up to 2 weeks.

Nutrition per serving