Sugar Snap! Pickled Peas

You need only a day to snap to attention and enjoy the the bright flavor of these compulsively snackable pea pods! Pickled peas will keep for several months.

Step: 1

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.

Step: 2

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.

Step: 3

Cover jar and refrigerate until peas are lightly pickled, at least 1 day and up to 2 weeks.

Per Serving: 10 calories; protein 0.4g; carbohydrates 1.9g; sodium 180.5mg.

One of most obvious way to choose a side dish is to look at your main dish (pasta, chicken, seared tofu) and choose more different. When you’re making pasta, go for a simple vegetable . Making steak? Go for something light. If you’re making stir-fry with rice, it must not a good idea to also make a rice salad.

One make sure is also can apply to cooking process . You don’t want to push more often your oven by making to do list three dishes at once in there, or be rounding four pans on the stovetop . But often you can made a dish do double-duty .