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.

　　

Ingredients

Makes 1 quart

　　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

　　

Step 1

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.

　　

Step 2

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.

　　

Step 3

Store the jar in the refrigerator for at least 2 weeks before eating the peas. Refrigerated, they will keep for several months.

　　The Joy of PicklingHarvard Common Press