Pickled Sugar Snap Peas Recipe

Ingredients

1 lb. sugar snap peas, stemmed and strung

1 ¼ cups white wine vinegar

1 tbsp. salt, pickling

1 tbsp. sugar

1 ¼ cups water

4 garlic cloves, sliced

2 small dried chile peppers, slit lengthwise

2 sprigs tarragon

In a non-reactive saucepan, bring to a boil the vinegar, water, salt, and sugar, stirring to dissolve the salt and sugar.

Let the liquid cool.

Pack the peas, garlic, chile peppers, and tarragon into a 1-qt. jar.

Pour the cooled liquid over the peas, and cover the jar with a non-reactive cap.

Store the jar in the refrigerator for at least 2 weeks before eating the peas.

Refrigerated, they will keep for several months.