Post by Jay on May 15, 2006 8:24:50 GMT -6
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
In a nonreactive saucepan, bring to a boil the vinegar, water, salt,
and sugar, stirring to dissolve the salt and sugar. Let the liquid
cool.
Pack the peas, garlic, chile peppers, and tarragon into a 1-quart
jar. Pour the cooled liquid over the peas, and cover the jar with a
nonreactive cap.
Store the jar in the refrigerator for at least 2 weeks before eating
the peas. Refrigerated, they will keep for several months.
Jay(Ky)
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
In a nonreactive saucepan, bring to a boil the vinegar, water, salt,
and sugar, stirring to dissolve the salt and sugar. Let the liquid
cool.
Pack the peas, garlic, chile peppers, and tarragon into a 1-quart
jar. Pour the cooled liquid over the peas, and cover the jar with a
nonreactive cap.
Store the jar in the refrigerator for at least 2 weeks before eating
the peas. Refrigerated, they will keep for several months.
Jay(Ky)