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Pickled Sugar Snap Peas

List of Ingredients




PICKLED SUGAR SNAP PEAS

The best way to eat sugar snap peas is right off the vine. This recipe ranks a close second, though. I
pickle any sugar snap peas that the kids don't eat right away, and continue to enjoy them for weeks
after the pea vines have wilted away.

1 1/4 cups white wine vinegar
1 1/4 cups water
1 tablespoon pickling salt
1 tablespoon sugar
1 pound sugar snap peas, stemmed and strung
4 garlic cloves, sliced
1 or 2 small dried chile peppers, slit lengthwise
2 tarragon sprigs

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.

Makes 1 quart.



Recipe