These have a pleasant crunch and just a bit of heat from garlic and chili peppers.
|1 1⁄4 c||white wine vinegar|
|1 1⁄4 c||water|
|1 T||pickling salt|
|1 lb||sugar snap peas (stems and strings removed)|
|4 clv||garlic (sliced)|
|2||dried chili pepper (small, sliced lengthwise)|
|2||tarragon sprigs (fresh)|
In a medium, non-reactive saucepan, combine the vinegar, water, salt, and sugar over high heat. Bring to a boil and stir until the salt and sugar have dissolved. Remove from heat and allow to cool.
Pack the peas, garlic, chili peppers, and tarragon into a sterilized (see note) 1-quart jar. Pour the cooled pickling liquid over the peas, and cover with a non-reactive lid. Store refrigerated for at least 2 weeks before eating. These will keep for several months in the refrigerator.
To sterilize jars, submerge them right-side up in boiling water for 10 minutes. To sterilize lids, place them in the pot of boiling water with the jars.