11/4 Cups White Vinegar
11/4 Cups Cold Water
1 Tablespoon Kosher Salt
1Tablespoon Sugar
1 LB. Sugar Snap Peas, ends trimmed and strings removed
4 Cloves Garlic, sliced thin
Few Pinches Red Pepper Flakes
In a non-reactive saucepan, not an alium one. Heat the vinegar, salt and sugar until both are dissolved. Remove from heat and stir in the cold water. When the vinegar mixture is cool, pack the sugar snaps, red pepper flakes and garlic into jars or a large bowl. Can use 3 one pint jars and the pour the brine over them. If you do not have enough brine, mix equal parts of water and vinegar to add to the jars. Make sure you heat it up. Cover with a lid or plactic wrap if using a bowl. Store in the ref.They should pickle within 5 days. You are supposed to wait for at least a week for all of the flavors to blend. Keep ref.
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