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American · Preserve / ferment
Pickled Snap Peas
Raw sugar snap peas packed with garlic, dried chile and tarragon under a cold white wine vinegar brine. Two weeks in the refrigerator give a crisp, tangy pickle that keeps for months.
- YieldMakes 1 quart (about 1 litre)
- Hands-on30 min
- Total7 d
- Difficulty
Ingredients
Brine
- 240 mlwhite wine vinegar (at least 5 percent acidity), 1 cup
- 240 mlwater, 1 cup
- 1 tbsppickling salt
- 1 tbspsugar
Jar
- 450 gsnap peas, stemmed and strung (about 1 lb)
- 4 clovesgarlic, sliced
- 1small dried hot pepper, such as japonés or de árbol, slit lengthwise; use 2 for more heat
- 2 sprigstarragon
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