Pickled Sugar Snap Peas

1 lb sugar snap peas, the freshest possible
2 sprigs fresh tarragon
2 whole cloves garlic, peeled
2 fresh or dried chile peppers
1 1/4 cups white wine vinegar, 4 to 6% acidity
1 1/4 cups water
1 tablespoon sugar
1 1/2 tablespoons kosher salt


Wash and string the snap peas. Pack them into a clean 1 quart canning jar with the tarragon, garlic, and dried chiles. Combine the vinegar, water, sugar, and salt in a saucepan and bring to a boil. Remove from the heat and allow to cool completely. Pour the cooled vinegar mixture into the packed jar to completely cover the peas, cap and store in the refrigerator for at least 2 weeks before eating. Store the pickles in the refrigerator. There will likely be extra vinegar solution, keep it in the refrigerator for the next batch of pickles.

I used a Spanish Moscatel vinegar that is wonderfully fruity. I highly recommend it if you can find it, otherwise use the tastiest vinegar you can find. A fruity apple cider vinegar would be a good alternative. Just be sure that the vinegar you use is at least 4% acidity since these pickles are not processed and it's the acidity that kills any harmful organisms that might be present.

Green Bean Variation
June 27, 2012

green beans cut to the length of a quart mason jar, 1 pound of trimmed beans
2 sprigs fresh tarragon
1 teaspoon dried green coriander seeds
2 dried mild chile peppers (Christmas Bell), chopped
1 1/4 cups unseasoned rice vinegar
1 1/4 cups water
1 tablespoon sugar
1 1/2 tablespoons kosher salt

Use the method above. Although, this time I didn't heat the vinegar solution, just mixed together and poured over the packed beans.