1 lb. sugar snap peas, stemmed and strung
1 ¼ cups white wine vinegar
1 tbsp. salt, pickling
1 tbsp. sugar
1 ¼ cups water
4 garlic cloves, sliced
2 small dried chile peppers, slit lengthwise
2 sprigs tarragon
In a non-reactive 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-qt. jar.
Pour the cooled liquid over the peas, and cover the jar with a non-reactive cap.
Store the jar in the refrigerator for at least 2 weeks before eating the peas.
Refrigerated, they will keep for several months.
Sugar: 33g
:
Calcium: 259mg
Calories: 325kcal
Carbohydrates: 54g
Fat: 1g
Fiber: 12g
Iron: 12mg
Potassium: 1144mg
Protein: 14g
Saturated Fat: 1g
Sodium: 5789mg
Vitamin A: 5363IU
Vitamin C: 277mg
