Pickled Sugar Snap Peas
- Preparing Time: -
- Total Time: -
- Served Person: Makes 1 quart
- 1 tablespoon sugar
- 1 1/4 cups water
- 1 tablespoon pickling salt
- 1 1/4 cups white wine vinegar
- 4 garlic cloves, sliced
- Carbohydrate 5 g(2%)
- Fat 0 g(0%)
- Fiber 1 g(5%)
- Protein 1 g(3%)
- Saturated Fat 0 g(0%)
- Sodium 250 mg(10%)
- Calories 32
Preparation 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 peas, garlic, chile peppers, and tarragon into a 1-quart jar. Pour the cooled liquid over the peas, and cover the jar with a nonreactive cap. Store the jar in the refrigerator for at least 2 weeks before eating the peas. Refrigerated, they will keep for several months. The Joy of Pickling Harvard Common Press
Preparation 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 peas, garlic, chile peppers, and tarragon into a 1-quart jar. Pour the cooled liquid over the peas, and cover the jar with a nonreactive cap. Store the jar in the refrigerator for at least 2 weeks before eating the peas. Refrigerated, they will keep for several months. The Joy of Pickling Harvard Common Press
