11/4 Cups White Wine Vineger or can just use white
11/4 Cups Water
1 Tablespoon Kosher Salt
1 Tablespoon Sugar
4 Slied Garlic Cloves
1 Lb. Sugar Snap Peas
1 or 2 Small Dried Chiles, if you like
Wash a quart jar and let dry. In a kettle put the water and vineger, 1 tablespoon of the salt, and 1 tablespoon sugar and boil until it dissolves. Let cool. Pack 1 pound of stemmed and strung sugar snap peas in a jar with 4 sliced garlic cloves, 1 or 2 small dried chile peppers, and–if you have them–two tarragon sprigs. Pour the cooled liquid over everything, cover the jar with a cap and keep in the fridge for two weeks before eating. Make sure the vinegar is cool before add the peas in the jar or it will cook them.
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