Pickled Sugar Snap Peas

1. 1

   In a nonreactive saucepan, bring to a boil the vinegar, water, salt, and sugar, stirring to dissolve the salt and sugar.

2. 2

   Let the liquid cool.

3. 3

   Pack the peas, garlic, chile peppers, and tarragon into a 1-quart jar.

4. 4

   Pour the cooled liquid over the peas, and cover the jar with a nonreactive cap.

5. 5

   Store the jar in the refrigerator for at least 2 weeks before eating the peas.

6. 6

   Refrigerated, they will keep for several months.

* Per serving · 4 servings · Values may vary.

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