Vermouth-Pickled Sugar Snap Peas
Ingredients
- ½ pound Sugar Snap peas, strings removed
- ½ teaspoon salt
- 1 teaspoon lemon zest
- 1 tablespoon finely chopped anise hyssop or tarragon
- ½ cup white vermouth (semi-dry)
- Pea flowers (optional)
Instructions
- Bring a large pot of lightly salted water to a boil over high heat. While you wait for the water to boil, prepare a large bowl of ice water to chill the peas after they cook. Add the peas to the boiling water and cook for 2 minutes. Strain and immediately place the peas in the ice bath until totally cooled, about 10 minutes. Strain the peas and place in a mixing bowl with salt, lemon zest, herbs and vermouth. Gently stir and refrigerate for at least an hour before serving. If you are using the pea flowers, gently toss them together with the peas right before serving.
