Pickled Snap Peas

I'm not sure if folks have already seen this over on smittenkitchen, but I made some great pickled snap peas last week with the snap peas from Star Hollow and they were divine. Just like the folks over at smitten, I could not wait to the two weeks for them to pickle and dove in after about two days. They were wonderful.

Here's the link: http://smittenkitchen.com/2009/06/pickled-sugar-snap-peas/#more-3353

And here's the recipe. Hope you enjoy!

Pickled Sugar Snap Peas
Adapted from The Joy of Pickling via Epicurious

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
1 or 2 small dried chile peppers, slit lengthwise or a couple pinches 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. (This gives you a leg up on getting the liquid to cooling the liquid.)

When the vinegar mixture is cool, pack the sugar snaps, garlic and chile peppers or flakes into a 1-quart jar or bowl, and pour the brine over it. Cover with a non-reactive cap, or, er, plastic wrap.

The original recipe suggests you store the jar in the refrigerator for two weeks before eating the pickled peas, but good luck with that. They’re quite delicious and already lightly pickled by 24 hours later.