![\"upchili2.jpg\"](\"http:\/\/thisfoodthing.files.wordpress.com\/2007\/08\/upchili2.jpg\")
<\/p>\n","protected":false},"excerpt":{"rendered":"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.<\/p>\n
Enjoy!<\/p>\n
1 1\/2 cups white wine vinegar
\n1 1\/2 cups water
\n1 tablespoon pickling salt
\n1 tablespoon sugar
\n1 pound sugar snap peas, stemmed
\n4 garlic cloves, sliced
\n1 or 2 small dried chile peppers<\/p>\n
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.<\/p>\n
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.<\/p>\n
Store the jar in the refrigerator for at least 2 weeks before eating the peas. Refrigerated, they will keep for several months.<\/p>\n
<\/p>\n","protected":false},"excerpt":{"rendered":"
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 … Continue reading