Sugar-snap peas are pickled in vinegar, garlic, tarragon, lemon zest and chilli flakes for one day in this simple recipe for preserving sugar snap peas.
Be sure to trim the ends off the pea pods to allow a full immersion of the brine.
I made this with fresh peas from the a local farmers market. Followed the recipe as directed. I let them sit overnight and even in that short time, these were waaaaay to vinegary. Additionally the Lemon flavor was so strong that they had a shoe-polish taste. I also don't think tarragon was the "right" herb for this taste combo. No one in the house could eat these and I ended up throwing our both jars. Quite disappointed in the outcome of this recipe. Really was excited about the idea and may try again using much less vinegar and maybe a tiny shred of lemon. Dill perhaps instead of tarragon. As least this was a concept I will explore another time. - 05 Sep 2017 (Review from Allrecipes US | Canada)
Made for the family reunion 1 jar with , 1 jar without hot pepper flakes Both were enjoyed Will make again - 12 Jun 2017 (Review from Allrecipes US | Canada)
I just made this with only half a pound of snap peas. The liquid only covers about a third of the pea pods. I'm wondering if the beans are supposed to be completely covered? I'm thinking I should mix up some more liquid. Marilyn - 26 Apr 2017 (Review from Allrecipes US | Canada)