REC: Pickled Sugar Pea Pods

Discussion in 'Food and nutrition' started by The Joneses, Feb 16, 2004.

  1. The Joneses

    The Joneses Guest

    Y'all really gotta try these, nice & light, piquent & crispy. I came upon a batch of plump & fat
    sugar pea pods at the store that were crispy fresh, not limp flat ones. I used dried tarragon from
    my garden and the flavor was still very nice. I wouldn't change anything except that thing about
    letting them age for 2 weeks. I don't think they'll last that long. You'll notice that these are not
    'canned' and must be kept refridgerated when not scarfed up by the whole famly at once. I bet you
    could use Splenda for the sugar and few people would notice. Edrena, getting in her greens & very
    nice fiber indeed

    Pickled Sugar Snap Peas Makes 1 quart 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
    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.
     
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  2. The Joneses

    The Joneses Guest

    Sorry friends, cite this one from: _Joy of Pickling_, Linda Ziedrich, The Harvard Common
    Press, c. 1998

    > Pickled Sugar Snap Peas Makes 1 quart 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
    > 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.
     
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