Pickled Sugar Snap Peas
From Smitten Kitchen, adapted from The Joy of Pickling
- 1 1/4 cups white distilled vinegar
- 1 1/4 cups cold water
- 1 tablespoon kosher or pickling salt
- 1 tablespoon sugar
- 1 pound sugar snap peas, stems trimmed and strings removed
- 4 garlic cloves, sliced
- Pinch of dried red pepper flakes
In a nonreactive saucepan, heat the vinegar with the salt and sugar until they are dissolved. Remove from the heat, and add the cold water which starts the cooling process faster.
When the vinegar mixture is cool, pack the sugar snaps, garlic and flakes into a 1-quart jar and pour the brine over it. Cover with a non-reactive cap.
We suggest that you store the jar in the refrigerator for two weeks before eating the pickled peas, but it is likely that you will start eating them the next day, and the jar will be gone a few days later. :)