Recipe: Pickled Sugar Snap Peas

PICKLED SUGAR SNAP PEAS

1 1/2 cups white wine vinegar
1 1/4 cups water
1 tablespoon kosher salt
2 tablespoons sugar
1 pound sugar snap peas, stemmed and strung
4 garlic cloves, peeled, sliced
1 or 2 small dried red chilies, sliced lengthwise
2 fresh tarragon sprigs

In medium, nonreactive saucepan, bring vinegar, water, salt and sugar to boil on high heat, stirring to dissolve salt and sugar. Set aside to cool.

Pack peas, garlic, chilies and tarragon into clean, 1-quart canning jar. Pour cooled liquid over peas and cover jar. Store in refrigerator for at least 2 weeks before eating. Refrigerated, they will keep for several months.

Yield: about 4 cups
Adapted from source: The Joy of Pickling by Linda Ziedrich