Sugar Snap Pickled Peas

Step 1
Inspect one quart-sized jar for cracks and ring for rust. Immerse in simmering water until brine is ready.

Step 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.

Step 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.

Step 4
Refrigerate until peas are lightly pickled, at least 24 hours or up to 2 weeks.