 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
The best way to eat sugar snap peas is right off the vine. This recipe ranks a close second, though. I pickle any sugar snap peas that the kids don't eat right away, and continue to enjoy them for weeks after the pea vines have wilted away. Ingredients:
1 1/4 cups white wine vinegar |
1 1/4 cups water |
1 tablespoon pickling salt |
1 tablespoon sugar |
1 pound sugar snap peas, stemmed and strung |
4 garlic cloves, sliced |
1 or 2 small dried chile peppers, slit lengthwise |
2 tarragon sprigs |
Directions:
1. 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.
2. 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.
3. Store the jar in the refrigerator for at least 2 weeks before eating the peas. Refrigerated, they will keep for several months.
4. The Joy of Pickling Harvard Common Press
|
|