Pickled Sugar Snap Peas
Ingredients
- 1 1/4 cups white wine vinegar
- 1 1/4 cups water
- 1 Tbs. pickling salt
- 1 Tbs. sugar
- 1 lb. sugar snap peas, stemmed and strung
- 4 garlic cloves, sliced
- 1 or 2 small dried chile peppers, slit lengthwise
- 2 tarragon sprigs
Directions
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.
