I got a big bag of sugar snap peas at the market, and after eating as many as I could (because I adore these raw), I decided that I could not possibly eat the rest by myself. So, out came Gram’s recipe cards, and I made these. Very simple to do, and so nice. These stay nicely crispy and crunchy (just as I like), and taste like a mouthful of summer.
Pickled Sugar Snap Peas
1 1/2 cups white wine vinegar
1 1/2 cups water
1 tablespoon pickling salt
1 tablespoon sugar
1 pound sugar snap peas, stemmed
4 garlic cloves, sliced
1 or 2 small dried chile peppers
In a nonreactive 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-quart jar. Pour the cooled liquid over the peas, and cover the jar with a nonreactive cap.
Store the jar in the refrigerator for at least 2 weeks before eating the peas. Refrigerated, they will keep for several months.