1¼ cups white distilled vinegar
1¼ 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 of 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.
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, lid or plastic wrap. The original recipe suggests you store the jar in the refrigerator for two weeks before eating the pickled peas, but good luck waiting! They’re quite delicious and already lightly pickled by 24 hours later. This is also a great recipe for canning.
— Adapted from “The Joy of Pickling” via Epicurious via smittenkitchen.com