Sugar Snap! Pickled Peas

Ingredients

• •1 cup distilled white vinegar
• •1 tablespoon kosher salt
• •1 tablespoon white sugar
• •1 1/4 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
• •1/4 teaspoon red pepper flakes

Steps

1. 1Combine 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.
2. 2Place 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.
3. 3Cover jar and refrigerate until peas are lightly pickled, at least 1 day and up to 2 weeks.