Sugar Snap! Pickled Peas - cooking recipe

Ingredients

1 cup distilled white vinegar
1 tablespoon kosher salt
1 tablespoon white sugar
1 1/4 cups water
1 pound sugar snap peas, trimmed
2 sprigs tarragon
4 cloves garlic, sliced
2 (1 1/2 inch) pieces lemon zest
1 teaspoon dill seed
1/4 teaspoon red pepper flakes

Preparation

Combine vinegar, salt, and sugar in a non-reactive saucepan over low heat; stir until salt and sugar are dissolved, about 5 minutes. Remove from heat and stir in water. Let cool to room temperature, about 15 minutes.
Place sugar snap peas, tarragon, garlic, lemon zest, dill seed, and red pepper flakes in a 1-quart Mason jar. Pour vinegar mixture into the jar.
Cover jar and refrigerate until peas are lightly pickled, at least 1 day and up to 2 weeks.