Pickled Sugar Snap Peas

• 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

1. In a nonreactive saucepan, bring to a boil the vinegar, water, salt, and sugar, stirring to dissolve the salt and sugar.
2. Let the liquid cool.
3. Pack the peas, garlic, chile peppers, and tarragon into a 1-quart jar.
4. Pour the cooled liquid over the peas, and cover the jar with a nonreactive cap.
5. Store the jar in the refrigerator for at least 2 weeks before eating the peas.
6. Refrigerated, they will keep for several months.

white wine vinegar, water, pickling salt, sugar, sugar, garlic, chile peppers, tarragon sprigs

Taken from www.epicurious.com/recipes/food/views/pickled-sugar-snap-peas-102097 (may not work)